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A close-up of Anjappar Chicken Fried Rice served on a rustic plate, featuring basmati rice, tender chicken, scrambled eggs, curry leaves, and green chilies, garnished with fresh coriander and lemon wedges. A bowl of extra rice and raita appear in the background.

Anjappar Chicken Fried Rice

A flavorful and aromatic South Indian fried rice dish inspired by Anjappar’s famous Chettinad cuisine. This recipe combines tender chicken, fluffy eggs, fragrant basmati rice, and bold South Indian spices for an irresistible meal. Perfect for lunch or dinner, this dish is quick, easy, and packed with authentic flavors.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Cuisine American, Indian
Servings 2 people
Calories 450 kcal

Ingredients
  

  • 2 cup cups cooked basmati rice preferably day-old
  • 2 tbsp tbsp oil or ghee
  • 1 tsp black pepper (freshly ground)
  • ½ tsp fennel seeds
  • 1 bay leaf
  • 1 star anise
  • 2 cloves garlic
  • 1 inch ginger
  • 2 green chilies
  • ½ tsp salt
  • 2 tbsp chopped spring onions
  • 1 tbsp coriander leaves
  • 1 tbsp crispy fried onions
  • 1 tsp lemon juice

Instructions
 

  • Prepare the Rice
    Cook basmati rice and let it cool. For best results, use day-old rice to prevent stickiness.
    Scramble the Eggs
    Heat oil or ghee in a pan.
    Crack eggs into the pan, scramble them lightly, and cook until just set.
    Remove and set aside.
    Sauté the Aromatics & Spices
    In the same pan, heat more oil.
    Add fennel seeds, bay leaf, and star anise, followed by chopped garlic, ginger, and green chilies.
    Sauté until fragrant.
    Stir-Fry the Rice
    Add the cooled rice to the pan, tossing it on high heat for a smoky effect.
    Mix in scrambled eggs, black pepper, and salt.
    Stir well and cook for 2-3 minutes.
    Final Touches & Garnish
    Add a splash of lemon juice.
    Garnish with fresh spring onions, coriander leaves, and fried onions.
    Serve hot and enjoy!

Notes

Cooking Tips:
  • Use day-old basmati rice for the best texture—freshly cooked rice may become mushy.
  • Marinate the chicken for at least 15 minutes with salt, turmeric, and black pepper for extra flavor.
  • Cook on high heat to prevent the rice from becoming sticky and to achieve that authentic stir-fry texture.
Ingredient Substitutions:
  • Replace chicken with tofu or paneer for a vegetarian version.
  • Swap soy sauce with tamari or coconut aminos for a gluten-free option.
  • Use sesame oil instead of ghee for a nutty Indo-Chinese flavor.
Spice Adjustments:
  • Add extra green chilies or chili flakes for more heat.
  • Reduce black pepper and garam masala for a milder version.
  • A splash of lemon juice or vinegar enhances flavor balance.
Storage & Reheating:
  • Store leftovers in an airtight container in the fridge for up to 2 days.
  • Reheat in a pan with a teaspoon of ghee or oil for best texture.
  • Avoid microwaving for too long, as it may dry out the rice.
 
Keyword Weekend Lunch Recipe