Step One – Prep Like A Pro

• Cold Rice – Fluff it up with your hands, break up any clumps.
• Eggs Whisked – Lightly beaten, ready to scramble.
• Aromatics Chopped – Onions, chilies, ginger, garlic all set.
• Sauces Measured – No eyeballing, precision matters.

Step Two – Wok Time!

• Crank that heat all the way up. You want that wok screamin’ hot. Drop in ghee or oil, let it shimmer. Toss in the onions, chilies, ginger, and garlic. Listen to that sizzle – that’s flavor building right there.
• After about 30 seconds, push the aromatics to the side. Pour in your beaten eggs, let them set a bit, then scramble them up. Soft, fluffy, and slightly undercooked. Remove and set aside. – they’ll finish cooking with the rice.

Step Three – The Perfect Rice Toss

• Drop in the diced carrots and peas along with salt and pepper. Stir-fry until veggies are tender-crisp.
• Then, add the cold, day-old basmati rice. Not fresh. Not warm. Cold. This keeps it fluffy, separate, and non-sticky.
• Using a spatula, toss the rice around the wok so it coats evenly in the oil and aromatics. Don’t stir too much—let it sit for a few seconds before flipping to get those crispy edges.

Pro Tip: If you only have fresh rice, spread it out on a tray and pop it in the fridge for 30 minutes. This dries it out and gives you that restaurant-style fried rice texture.

Step Four – The Sauce

• Splash in soy sauce – Just enough for umami, but not too much (we ain’t making soy rice).
• A drizzle of oyster sauce – Adds depth, slight sweetness, and glossy texture.
• A crack of black pepper – This is ESSENTIAL for that bold Anjappar punch.
• Sprinkle of salt – Balances everything out, but taste as you go.
• Once the sauces hit the rice, crank up the heat even higher. Give everything a good mix, tossing the wok with confidence. The rice should be dancing in the pan, soaking up all that flavor.

Step Five – The Finishing Touches

• Toss back in the scrambled eggs – Mix ‘em through the rice gently, keeping the pieces intact.
• Add chopped green onions and cilantro – Fresh, herby finish.
• Final drizzle of ghee – This is the ultimate secret to locking in that South Indian aroma.

At this point, taste-test like a chef. Need more heat? Add extra black pepper. Too salty? A squeeze of lemon can fix that. Missing depth? Another dash of oyster sauce can round it out.