If you’ve ever tasted the bold, spicy flavors of Tamil Nadu cuisine, then Anjappar Egg Fried Rice is the perfect dish to bring a taste of South India into your kitchen. Inspired by the famous Anjappar restaurants known for their Chettinad-style cooking, this dish is a delightful combination of fluffy basmati rice, scrambled eggs, and a blend of aromatic spices that make it utterly irresistible.
Table of Contents
Why You’ll Love This South Indian Fried Rice
- Quick & Easy: Ready in under 30 minutes, this dish is perfect for busy weeknights.
- Bold Flavors: A blend of soy sauce, chili sauce, and Indian spices gives it a unique kick.
- Versatile: Enjoy it on its own or pair it with a spicy curry or raita for a complete meal.
- Restaurant-Style Perfection: This recipe captures the authentic Anjappar-style taste, right from your own kitchen.
Ingredients You’ll Need
Main Ingredients:
- 2 cups cooked basmati rice (cooled)
- 3 eggs
- 2 tbsp oil (preferably sesame or sunflower oil)
- 1 small onion, finely chopped
- 1 green chili, slit
- 1 tsp ginger-garlic paste
- 1/4 cup capsicum (bell pepper), finely chopped
- 1/4 cup spring onions, chopped
Seasonings & Sauces:
- 1 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp tomato ketchup
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala (optional)
- 1/2 tsp salt (adjust to taste)
Step-By-Step Instructions
1. Prepare the Eggs
- Heat 1 tbsp oil in a wok or pan.
- Crack the eggs, scramble them with a pinch of salt, and cook until just set.
- Remove from the pan and set aside.
2. Sauté the Aromatics
- In the same wok, add another tbsp of oil.
- Toss in chopped onions, green chili, and ginger-garlic paste.
- Sauté until the onions turn translucent and the mixture becomes fragrant.
3. Add Vegetables
- Stir in the chopped capsicum and cook for about 2 minutes.
4. Mix the Sauces
- Pour in the soy sauce, red chili sauce, and tomato ketchup.
- Stir well to coat the vegetables evenly.
5. Combine Everything
- Add the cooked basmati rice and scrambled eggs.
- Sprinkle in the black pepper powder, garam masala, and salt.
- Mix thoroughly, ensuring the rice is well coated with the sauces and spices.
6. Garnish & Serve
- Stir in the chopped spring onions and give it a final toss.
- Serve hot and enjoy your homemade Anjappar-style egg fried rice!
Tips for the Perfect Tamil Nadu Egg Fried Rice
- Use Day-Old Rice: Cooled basmati rice works best, preventing mushy fried rice.
- High Heat Cooking: Frying on high heat helps to get that signature restaurant-style flavor.
- Customize Spice Levels: Adjust the green chili and chili sauce to your preference.
- Add More Protein: Throw in some shredded chicken or prawns for an extra protein boost.
FAQs
Can I make this without eggs?
Yes! You can substitute eggs with tofu or paneer for a vegetarian version.
What can I serve with this dish?
Pair it with Chettinad Chicken Curry or a simple onion raita for a complete meal.
Can I store leftovers?
Yes! Store in an airtight container in the refrigerator for up to 2 days. Reheat in a pan for the best texture.
Final Thoughts
Making Anjappar Egg Fried Rice at home brings the delicious essence of Tamil Nadu straight to your plate. With its perfect balance of spice, heat, and umami, this dish is bound to be a new favorite in your recipe collection.
More About Anjappar and Chettinad Cuisine
Anjappar is a globally recognized restaurant chain that specializes in Chettinad cuisine—one of the spiciest and most aromatic cuisines from Tamil Nadu. Known for its bold use of black pepper, fennel, and curry leaves, Chettinad-style dishes bring depth and complexity to everyday meals. This Anjappar Egg Fried Rice reflects those same rich, traditional flavors in a quick and modern format. It’s perfect for both beginners and seasoned home cooks looking to spice things up.
🔥 Would you try this recipe? Let us know in the comments! 🍽️
Anjappar Egg Fried Rice
Equipment
- Wok or Large Pan
Ingredients
Main Ingredients
- 2 cups cooked basmati rice cooled
- 3 eggs
- 2 tbsp oil sesame or sunflower preferred
- 1 small onion finely chopped
- 1 green chili slit
- 1 tsp ginger-garlic paste
- 1/4 cup capsicum (bell pepper) finely chopped
- 1/4 cup spring onions chopped
Seasonings & Sauces
- 1 tbsp soy sauce
- 1 tbsp red chili sauce
- 1 tbsp tomato ketchup
- 1/2 tsp black pepper powder
- 1/2 tsp garam masala optional
- 1/2 tsp salt adjust to taste
Instructions
- Heat 1 tbsp oil in a wok. Scramble eggs with a pinch of salt until just set. Remove and set aside.
- In the same wok, add 1 tbsp oil. Sauté chopped onions, green chili, and ginger-garlic paste until fragrant.
- Add chopped capsicum and cook for 2 minutes.
- Stir in soy sauce, red chili sauce, and tomato ketchup. Mix to coat vegetables.
- Add cooked rice and scrambled eggs. Sprinkle pepper, garam masala, and salt. Mix thoroughly.
- Garnish with chopped spring onions and serve hot.