Gordon Ramsay's Special Fried Rice
Gordon Ramsay's Special Fried Rice
Ingredients
- 1/4 cup vegetable oil
- 2 teaspoons garlic, minced
- 1 large egg
- 4 cups cooked jasmine rice, hot, preferably day-old
- 1 cup barbecue pork, leftover, diced into 1/2-inch cubes
- 1 cup cooked chicken, leftover, deboned and diced into 1/2-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon soy and scallion powder, (or MSG/chicken bouillon powder)
- 1/2 pound cooked prawns, peeled and deveined
- 1/2 cup green onions, sliced, for garnish
Instructions
- 1
Place a large wok or HexClad pan on a high-heat burner. Add the vegetable oil and allow it to heat until shimmering.
⏱️ 2 min
- 2
Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant.
⏱️ 1 min
- 3
Crack the large egg directly into the pan with the garlic. Scramble the egg quickly until just cooked through, breaking it into small pieces.
⏱️ 1 min
- 4
Add the hot cooked jasmine rice to the pan. Using a spatula, press the rice down into the pan to ensure it makes contact with the hot surface and begins to char slightly.
⏱️ 3 min
- 5
While the rice is cooking, if not already done, dice the leftover barbecue pork and cooked chicken into 1/2-inch cubes.
⏱️ 5 min
- 6
Add the diced barbecue pork and chicken to the pan with the rice. Stir and flip vigorously to combine all ingredients.
⏱️ 2 min
- 7
Season the fried rice by adding the soy sauce, oyster sauce, dark soy sauce, and soy and scallion powder. Continue to stir and flip the rice to mix the seasonings thoroughly and ensure even coating.
⏱️ 3 min
- 8
Add the cooked prawns to the pan. Stir and flip to incorporate them into the fried rice, cooking for just 1-2 minutes to heat through.
⏱️ 2 min
- 9
Add the sliced green onions to the pan. Give the fried rice one final stir and flip to distribute the green onions.
⏱️ 1 min
- 10
Serve the special fried rice immediately onto plates.
Kitchen Tools
Nutrition Facts (per serving)
- 1/4 cup vegetable oil
- 2 teaspoons garlic, minced
- 1 large egg
- 4 cups cooked jasmine rice, hot, preferably day-old
- 1 cup barbecue pork, leftover, diced into 1/2-inch cubes
- 1 cup cooked chicken, leftover, deboned and diced into 1/2-inch cubes
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon dark soy sauce
- 1 teaspoon soy and scallion powder, (or MSG/chicken bouillon powder)
- 1/2 pound cooked prawns, peeled and deveined
- 1/2 cup green onions, sliced, for garnish
Instructions
- 1
Place a large wok or HexClad pan on a high-heat burner. Add the vegetable oil and allow it to heat until shimmering.
⏱️ 2 min - 2
Add the minced garlic to the hot oil and sauté for about 30 seconds until fragrant.
⏱️ 1 min - 3
Crack the large egg directly into the pan with the garlic. Scramble the egg quickly until just cooked through, breaking it into small pieces.
⏱️ 1 min - 4
Add the hot cooked jasmine rice to the pan. Using a spatula, press the rice down into the pan to ensure it makes contact with the hot surface and begins to char slightly.
⏱️ 3 min - 5
While the rice is cooking, if not already done, dice the leftover barbecue pork and cooked chicken into 1/2-inch cubes.
⏱️ 5 min - 6
Add the diced barbecue pork and chicken to the pan with the rice. Stir and flip vigorously to combine all ingredients.
⏱️ 2 min - 7
Season the fried rice by adding the soy sauce, oyster sauce, dark soy sauce, and soy and scallion powder. Continue to stir and flip the rice to mix the seasonings thoroughly and ensure even coating.
⏱️ 3 min - 8
Add the cooked prawns to the pan. Stir and flip to incorporate them into the fried rice, cooking for just 1-2 minutes to heat through.
⏱️ 2 min - 9
Add the sliced green onions to the pan. Give the fried rice one final stir and flip to distribute the green onions.
⏱️ 1 min - 10
Serve the special fried rice immediately onto plates.