Gordon Ramsay Fried Rice Recipe
You’ll start with melting some butter in a pan, perfect for cooking your scrambled eggs and vegetables to perfection.The secret to getting that restaurant-quality rice is using day-old rice; it absorbs the flavors beautifully and prevents the dish from turning mushy!Add a generous pinch of salt and freshly cracked pepper to elevate the natural sweetness of your sautéed carrots, onions, and peas.
Ingredients
- 3 cups Cooked Jasmine Rice day-old
- 2 tbsp Butter
- 1 Onion diced
- 2 Eggs
- 1 cup Carrots diced
- 1 cup Peas
- 2 tbsp Soy Sauce
- 2 cloves Garlic minced
- Salt and Pepper to taste
Instructions
- Start by melting 1 tablespoon of butter in a large sauté pan over medium-high heat.
- Whisk the eggs and pour them into the pan.
- Scramble them gently until set.
- Remove them from the pan and set aside.
- Add another tablespoon of butter to the pan and let it melt.
- Toss in the diced onion, carrots, peas, and minced garlic.
- Sauté them until the vegetables are soft and fragrant.
- Add the day-old rice to the pan, breaking up any clumps with your spatula.
- Mix well so that the vegetables are evenly distributed throughout the rice.
- Return the scrambled eggs to the pan, stirring them into the mix.
- Pour soy sauce over the top, ensuring even distribution.
- Stir to combine all ingredients thoroughly.
- Season with salt and pepper according to taste.
- Give it a final stir, making sure everything is heated through.
- Serve piping hot straight from the pan.
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