Description
Enjoy a restaurant-quality dish at home with this anjappar style egg fried rice recipe. Packed with vibrant spices, tender eggs, and crisp vegetables, this easy-to-make meal is perfect for a quick dinner or a flavorful lunch treat.
Ingredients
Scale
- 2 cups cooked long-grain rice (preferably chilled)
- 3 large eggs, lightly beaten
- 1 medium carrot, finely diced
- 1/2 cup green peas (fresh or frozen)
- 1 small onion, finely chopped
- 2 scallions, sliced
- 2 garlic cloves, minced
- 1-inch ginger, grated
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon red chili powder (optional, for heat)
- Salt, to taste
- 2 tablespoons vegetable oil
- 1 tablespoon soy sauce (optional)
- Fresh cilantro leaves, for garnishing
Instructions
- Prepare the rice: Ensure the rice is pre-cooked and chilled to avoid mushiness during stir-frying.
- Beat the eggs: In a bowl, whisk the eggs with a pinch of salt until lightly frothy.
- Heat the wok: Place a large wok or deep skillet over medium-high heat and add the vegetable oil.
- Sauté aromatics: Add cumin seeds to the hot oil. Once they start to sizzle, stir in the chopped onion, garlic, and grated ginger. Sauté for 1-2 minutes until fragrant.
- Cook the eggs: Pour in the beaten eggs and scramble until just set. Remove the eggs from the wok and set aside.
- Sauté vegetables: In the same wok, add the diced carrot and green peas. Stir-fry for about 3-4 minutes until the vegetables are tender but still crisp.
- Combine ingredients: Add the chilled rice to the vegetables. Stir well to mix and ensure the rice heats evenly.
- Season the dish: Sprinkle in turmeric, red chili powder, and salt. Drizzle the soy sauce over the rice, if using, and mix thoroughly.
- Reincorporate the eggs: Gently fold the scrambled eggs back into the rice mixture.
- Final touches: Stir in sliced scallions and adjust the seasoning if necessary. Garnish with fresh cilantro leaves before serving.