Gordon Ramsay's Spicy Fried Rice Recipe from Indonesia

Fry off the eggs first.

Prepare leftover rice for frying.

Grate galangal and chop chilis for sweetness and heat.

Whisk the eggs lightly.

Heat the wok and wipe excess oil.

Fry spices in the wok to soften chive blossoms and cook chili and galangal puree.

Lightly season the mixture in the wok.

Add the whisked eggs and scramble quickly.

Transfer to a bigger wok for frying rice.

Add rice to the wok and mix with the egg and spices.

Make a circle in the middle of the rice and add sambal to fry off.

Mix in any leftover fish or chicken if available.

Add a tablespoon of sweet soy sauce to the center and fry it off.

Toss the rice to prevent sticking and ensure even cooking.

Equipment Needed

Dietary

Allergens