Gordon Ramsay Fried Rice Recipe
The trick to fried rice that doesn’t turn into a sticky mess? Cold rice and a blazing hot pan! Thank you, Gordon Ramsay!I make sure the rice is at least a day old, so it stays firm and doesn’t clump together.Everything needs to be ready before you start cooking because once that pan is hot, things move quickly.I use just enough soy sauce for a deep, savory taste without making the rice too dark or heavy.Cooking in small batches prevents steaming and helps everything fry evenly instead of getting soggy.I like to use a little butter along with oil—it gives a rich finish without making the rice greasy!
Servings: 4
Ingredients
- 3 tbsp Butter divided
- 2 large Eggs whisked
- 2 medium Carrots peeled and diced
- 1 cup Peas
- 1 Onion finely chopped
- 3 cups Cooked Rice preferably cold
- 2 tbsp Soy Sauce
- 1 tbsp Fish Sauce
- 1 tsp Sesame Oil
- 1 tsp Ginger minced
- 2 cloves Garlic minced
- 2 Green Onions sliced
Instructions
- Start by heating 1 tablespoon of butter in a large pan over medium heat.
- Add the whisked eggs and scramble them until just cooked.
- Remove from the pan and set aside.
- Add the remaining butter to the pan and turn the heat to medium-high.
- Add diced carrots, peas, and chopped onion.
- Sauté these until the onions become translucent and the veggies are tender.
- Incorporate garlic and ginger, then stir-fry for about a minute.
- Add the cold cooked rice to the vegetable mix.
- Stir everything together for about 2 minutes, ensuring the rice heats through.
- Pour soy sauce, fish sauce, and sesame oil over the rice.
- Continue mixing to coat the rice evenly with the sauces.
- Return the cooked egg to the pan and mix well.
- Finish by adding sliced green onions for freshness and an extra pop of flavor.
- Serve your Gordon Ramsay inspired fried rice hot and enjoy every bite!