Go Back
anjappar egg fried rice recipe

Anjappar Egg Fried Rice Recipe

This Anjappar-style egg fried rice is bursting with bold Indian spices, fluffy scrambled eggs, and the perfect stir-fried rice texture — just like your favorite restaurant version, but made easily at home!
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Main Course
Cuisine Indian-Chinese Fusion
Servings 4
Calories 300 kcal

Ingredients
  

Basic Ingredients

  • 3 cups cooked rice preferably day-old – Use leftover rice for best texture
  • 2 large eggs – Scrambled
  • 3 cloves garlic minced
  • 1 medium onion chopped
  • 1- inch piece ginger minced
  • 2 tablespoons soy sauce

Aromatic Spices

  • 1 teaspoon cumin seeds
  • 1/2 teaspoon garam masala
  • 1/4 teaspoon turmeric powder
  • 1/4 teaspoon red chili powder – Adjust to taste
  • Optional Vegetables
  • 1/2 cup green peas
  • 1 medium carrot chopped
  • 1/2 bell pepper chopped
  • Optional Garnishes
  • 2 tablespoons green onions chopped
  • 2 tablespoons cilantro chopped

Instructions
 

Prepare the Rice

  • If using fresh rice, cook and spread it out to cool for a few hours. Day-old rice works best to avoid sogginess.

Scramble the Eggs

  • In a large wok or pan, heat a little oil. Add the eggs and scramble lightly. Once cooked, remove and set aside.

Sauté the Aromatics

  • In the same pan, heat some oil. Add garlic and ginger. Sauté for 1–2 minutes until fragrant. Add chopped onions and cook until soft and translucent.

Add the Rice

  • Add the cooled rice to the pan. Stir well, breaking any clumps and making sure grains stay separate.

Season the Rice

  • Stir in soy sauce, cumin seeds, garam masala, turmeric, and red chili powder. Mix until evenly coated.

Combine with Scrambled Eggs

  • Add the cooked scrambled eggs back into the rice. Mix gently to combine and let cook for 2–3 minutes to blend flavors.

Add Optional Vegetables

  • Add peas, carrots, and bell pepper if using. Stir-fry for a few more minutes until vegetables are tender but still colorful.

Garnish and Serve

  • Garnish with chopped green onions and cilantro. Serve hot with pickles, chili sauce, or raita on the side.

Notes

 Pro Tip: Use leftover rice stored in the fridge overnight to ensure the rice doesn’t turn mushy.
 Want it spicier? Add chopped green chilies or a dash of hot sauce.
 Feel free to add protein like chicken or tofu for a heartier meal.