Easy fragrant fried rice by Ramsay

Lovely and truly fragrant. Prep everything before starting your wok/pan, because you will need to move fast. Add fried tofu or chicken at will. Backup to yasmin is basmati.

You need a day old pre-cooked rice. This is a must. If you are late with pre-cooking, cool it down faster in the fridge by spreading it out on a baking tray. Keep in the fridge for at least 30 minutes.

Careful with chilli: I’ve made people cry. When I did this for the first time in 2014 I could not believe how good it was; so different.

Book recipe: Ramsay is calling for too much stuff in your wok/pan. Split it in half and do it twice.

Other fried rice recipes on lindy.

Notes to the recipe

- 300g of cooked rice feeds a man
- get the real deal wok one day
- get the real deal gas burner stove

- 1 red chilli, deseeded & chopped
- 2 garlic cloves, peeled & chopped
- 3 cm piece of ginger, peeled and chopped
- 250g broccoli, cut into small florets
- 2 handfuls of greens, shredded (like cabbage or any other green stuff)
- 600g pre-cooked rice
- 2 eggs, beaten
- 2 spring onions, finely chopped
- 0.5/1 tsp caster sugar
- fish sauce, salt to taste
Gordon Ramsay, Ultimate Cookery Course, p. 155