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A close-up of a plate of Anjappar Egg Fried Rice Recipe, featuring golden brown rice, scrambled eggs, mixed vegetables, and a garnish of chopped green onions, served with a side of curry sauce on a clean white background.
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Anjappar Egg Fried Rice Recipe

A quick and flavorful South Indian-inspired Anjappar Egg Fried Rice recipe that combines spiced rice, scrambled eggs, and aromatic tempering for a delicious meal. Perfect for lunch or dinner, this easy dish comes together in just 6 steps!
Prep Time15 minutes
Active Time20 minutes
Cooling Time (for rice)10 minutes
Total Time45 minutes
Cuisine: Indian
Keyword: anjappar egg fried rice, anjappar egg fried rice recipe, indian rice recipes, lunch recipe, quick lunch
Yield: 4 servings
Calories: 320kcal

Ingredients

For the Rice:

  • 2 cups cooked basmati rice cooled, preferably day-old rice
  • 2 tablespoons sesame oil or any neutral oil

For the Eggs:

  • 3 large eggs
  • ¼ teaspoon turmeric powder
  • A pinch of salt
  • A pinch of black pepper powder

For the Tempering:

  • 1 tablespoon ghee or oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 2 dried red chilies
  • 6-8 curry leaves
  • 2 green chilies slit lengthwise
  • 1 medium onion finely chopped
  • 1 teaspoon ginger-garlic paste
  • 1 medium tomato finely chopped

For the Spices:

  • ½ teaspoon red chili powder
  • ½ teaspoon garam masala
  • ½ teaspoon black pepper powder
  • Salt to taste

For Garnishing:

  • 2 tablespoons chopped fresh coriander leaves
  • 1 tablespoon chopped spring onions optional

Instructions

Prepare the Rice

  • If you’re using freshly cooked rice, spread it on a large plate and let it cool completely to avoid clumping.
  • For best results, use day-old rice as it’s firmer and works better for frying.

Scramble the Eggs

  • In a bowl, whisk the eggs with turmeric, salt, and black pepper.
  • Heat 1 tablespoon of oil in a pan on medium heat.
  • Pour in the egg mixture and scramble until fully cooked. Break the eggs into small pieces and set aside.

Temper the Spices

  • Heat 1 tablespoon of ghee or oil in the same pan.
  • Add mustard seeds and let them splutter.
  • Stir in cumin seeds, dried red chilies, curry leaves, and slit green chilies. Cook for 30 seconds until aromatic.
  • Add chopped onions and ginger-garlic paste, sauté until onions turn translucent.

Prepare the Masala

  • Add chopped tomatoes to the pan and cook until they soften, and the oil separates.
  • Stir in red chili powder, garam masala, and black pepper powder. Mix well to combine the spices.

Combine Rice and Eggs

  • Add the cooked rice to the pan and gently mix to coat the grains with the masala.
  • Stir in the scrambled eggs and mix everything evenly.
  • Adjust salt to taste and stir-fry on high heat for 2-3 minutes for a flavorful finish.

Garnish and Serve

  • Sprinkle chopped coriander leaves and spring onions over the rice.
  • Serve hot with raita, papad, or your favorite side dish for a complete meal.

Notes

Use Day-Old Rice:
For the best texture, use day-old cooked basmati rice. Freshly cooked rice tends to be soft and can become mushy when stir-fried. If fresh rice is all you have, let it cool completely before using.
Cook on High Heat:
Stir-fry the rice on high heat for a few minutes at the end. This keeps the rice grains separate and adds a slightly smoky, restaurant-style flavor to the dish.
Made with a pinch of love – DinnerTeller.com

Nutrition

Calories: 320kcal | Carbohydrates: 40g | Protein: 10g | Fat: 12g | Fiber: 3g | Sugar: 4g