Anjappar Egg Fried Rice

Ingredients

• 2 cups Basmati or Jasmine rice (Use cold, day-old rice for best texture.)
• 4 large eggs (Fresh and preferably free-range.)
• 1 cup carrots (Chopped small.)
• 1 cup bell peppers (Chopped small.)
• 1 cup cabbage (Chopped small.)
• 1 tablespoon soy sauce (To taste.)
• 1 teaspoon sesame oil (For flavor.)
• 1 stick cinnamon (For aromatic flavor.)
• 4 pods cardamom (For aromatic flavor.)
• 3 whole cloves (For aromatic flavor.)

Instructions

1. 1

   --- Preparation ---

2. 2

   Use cold, day-old rice to ensure firm texture.

3. 3

   Beat the eggs lightly and scramble them separately.

4. 4

   Chop vegetables—carrots, bell peppers, and cabbage—into small pieces.

5. 5

   Measure out the spices in advance.

6. 6

   --- Cooking ---

7. 7

   Heat a tablespoon of oil in a wok over medium-high heat and add a pinch of cinnamon, cardamom, and cloves.

8. 8

   Add chopped onions and vegetables; stir-fry for 2-3 minutes until tender.

9. 9

   Push vegetables to the side and pour in the beaten eggs, scrambling them before mixing everything together.

10. 10

    Add the cold rice, breaking apart clumps and mixing well with the ingredients.

11. 11

    Drizzle in soy sauce and sesame oil; stir-fry on high heat for a couple of minutes.

12. 12

    --- Garnishing ---

13. 13

    Garnish with freshly chopped cilantro or green onions before serving.