Description
This anjappar egg fried rice recipe is a flavorful fusion of South Indian and Chinese cuisines, combining bold spices, aromatic curry leaves, and rich ghee to create a hearty, soul-warming dish. Perfect for spice lovers, this quick and delicious recipe is an ideal main course for family dinners or festive occasions.
Ingredients
Scale
Main Ingredients
- 2 cups cooked basmati rice (preferably leftover rice)
- 3 large eggs, whisked
- 2 tablespoons ghee (clarified butter)
- 1 medium onion, finely chopped
- 2 green chilies, slit lengthwise
- 2 teaspoons garlic-ginger paste
Spices and Seasonings
- 1 teaspoon turmeric powder
- 1 teaspoon freshly ground black pepper
- 1/2 teaspoon chili powder (optional)
- 1 teaspoon cumin seeds
- Salt to taste
Optional Additions
- 1 tablespoon soy sauce (for a fusion flavor)
- Vegetables like diced carrots, peas, or bell peppers (1/2 cup total)
- Proteins like cooked chicken, shrimp, or paneer
Garnish
- 1/4 cup fresh coriander leaves, chopped
- Green onions, chopped
Instructions
- Prepare the Rice
- Use leftover rice for the best texture. If making fresh rice, cook it with slightly less water and allow it to cool completely.
- Heat the Ghee
- In a large wok or frying pan, heat the ghee over medium heat until it melts and becomes aromatic.
- Sauté Aromatics
- Add cumin seeds and let them sizzle for 30 seconds. Then, add curry leaves, chopped onions, green chilies, and garlic-ginger paste. Sauté until the onions become translucent and fragrant.
- Scramble the Eggs
- Push the sautéed mixture to one side of the wok. Pour in the whisked eggs on the other side and scramble until cooked. Mix the scrambled eggs with the sautéed aromatics.
- Add Spices
- Sprinkle turmeric powder, black pepper, and chili powder (if using) over the egg and onion mixture. Stir well to evenly coat the ingredients.
- Incorporate the Rice
- Add the cooked rice to the wok and gently toss it with the egg and spice mixture. Be careful not to break the rice grains.
- Optional Soy Sauce
- If desired, drizzle soy sauce over the rice and stir to combine.
- Garnish and Serve
- Remove from heat, garnish with fresh coriander leaves and green onions, and serve hot.
Notes
- Substitution for Ghee: You can use vegetable oil or butter if ghee is unavailable.
- Vegetarian Option: Add scrambled tofu instead of eggs.
- Heat Control: Adjust the number of green chilies or chili powder based on your spice tolerance.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stir-Frying
- Cuisine: South Indian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 480mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 110mg
Keywords: Anjappar egg fried rice recipe, South Indian egg fried rice, spicy fried rice, ghee fried rice