Gordon Ramsay Chicken Fried Rice Recipe

I used freshly cooked rice (instant mush), and I didn’t heat the wok hot enough to fry anything. What I got was soft, bland, and soggy—not fried rice, just a rice stir-fry wearing a cheap disguise.

It wasn’t until I started breaking down how Gordon actually handles heat, prep, and sequencing that it all clicked. The bacon adds salt and depth. The egg brings richness. And the key? That crusty bottom layer. It’s not an accident—it’s a tactic.

Let me walk you through the real method, not just the recipe. Here’s how to cook Chicken Fried Rice like a pro, the Ramsay way.

Why This Works (And Where Most Go Wrong)

Here’s what most home cooks miss:
They treat fried rice like a quick stir-fry, rushing through the process. But Gordon builds flavor in layers—starting with fat, aromatics, and then moving through protein, rice, and sauces.

The fatal errors I made early on:

• Fresh rice: way too wet, stuck to the pan.
• Low heat: nothing crisped, and the soy sauce steamed instead of caramelizing.
• Dumping everything in at once: it all tasted the same.

What makes Gordon’s version different?
It’s a system. Start with high heat, control moisture, let rice sit to crisp, and add the sauce last for that signature glazed finish.

Ingredients That Actually Matter

• Day-old rice (about 2 cups / 350g):
  Non-negotiable. Needs to be cold, dry, and broken up. Fresh rice = mush.
• Bacon (2 slices):
  Adds salt, umami, and fat to fry everything else in. Don’t skip it—even if you add chicken.
• Egg (1, beaten):
  Scrambled separately so it doesn’t coat everything.
• Garlic + ginger (2 cloves + ½ inch):
  Aromatic base. Use fresh, not jarred, or it’ll taste dull.
• Green onions (2, whites + greens split):
  Adds both sweetness and brightness. Essential.
• Carrot + peas (½ cup total):
  Add sweetness, color, and texture. Quick-cooking and classic.
• Sesame oil (2 tbsp, divided):
  Toasty depth. Save some for the sauce so it doesn’t burn early.
• Soy sauce (1½ tbsp):
  Salty umami finish. Too much, and it turns wet.
• White pepper (⅛ tsp):
  Key difference-maker. Subtle heat, more complex than black pepper.

How To Make Gordon Ramsay Chicken Fried Rice

Step 1 – Scramble the Egg
Heat 1 tbsp sesame oil in a screaming hot wok or skillet. Add beaten egg. Don’t stir constantly—let it just set, then break it up. Out of the pan. Done.

Step 2 – Crisp the Bacon + Aromatics
Add diced bacon. Render it until golden and crisp—about 2 minutes. Then toss in minced garlic, ginger, and white parts of green onion. Stir-fry 60 seconds until your kitchen smells amazing.

Step 3 – Add Vegetables
In go the peas and diced carrot. Stir-fry just long enough to defrost and soften slightly—about 1 minute. Keep it moving.

Step 4 – Add Rice + Green Onions
Dump in the day-old rice and the green parts of the onions. Break up clumps with your spatula. Don’t drown it in sauce yet—get everything hot and dry.

Step 5 – Brown the Rice
Here’s the move: let it sit. Don’t stir for 3 minutes. That bottom crust is everything.

Step 6 – Add Sauce + Finish
Mix soy sauce, remaining sesame oil, and white pepper in a small bowl. Drizzle it over the rice. Stir once, then let it sit again for 2 more minutes. That’s when the caramelization happens.

Step 7 – Return Egg + Serve
Toss scrambled egg back in. Stir once or twice to mix, then serve hot.

What Gordon Ramsay Says About This Dish

“Use the rice you made last night—it’s dry and perfect for frying.”

He’s right. I tried it with fresh rice once. Never again. It sticks, steams, and ruins the texture.

“Don’t keep stirring it. Let the rice catch a bit.”

That’s the golden crust move. Most people panic and stir constantly. Don’t.

“Bacon gives you richness—especially if you’re not using chicken stock.”

Exactly. You don’t need bouillon or MSG when you’ve got bacon fat.

“Always cook egg separately. Otherwise, it just disappears.”

Yes. Tossing raw egg in at the end gives you a creamy mess, not proper chunks.

What I Got Wrong (And How I Fixed It)

• Used fresh rice – Got sticky mush.
  Fix: Always use cold, day-old rice. If you’re desperate, spread hot rice on a tray and chill it fast in the fridge.
• Skipped the crust step – No texture.
  Fix: Let rice sit undisturbed. It’s scary the first time, but the crust payoff is huge.
• Added soy sauce too early – It soaked into everything, made it soft.
  Fix: Add sauce after rice browns.

Variations That Actually Hold Up

• Can I add chicken: Yes. Use pre-cooked or leftover grilled chicken. Dice and add it with the veggies to heat through. Don’t add raw—it’ll water out the dish.
• Want it spicy: Sriracha or chili crisp stirred in with the sauce works great. Avoid adding it early—it’ll just burn.
• No bacon: Sub pancetta, or skip and add a dash of oyster sauce or a bit more soy for umami.
• Vegetarian version: Add shiitake mushrooms or tofu (fried first for texture). Skip the bacon, double the sesame oil.

Pro Tips That Change the Game

• Wok vs. Skillet: A wok is better—it holds heat and allows you to toss easily. But a large nonstick skillet works if that’s what you’ve got.
• High Heat Always: Medium-high to high is your friend. Low heat makes it soggy.
• Chill Your Rice Beforehand: If you forgot to make it the night before, cook rice, spread it on a tray, and chill it uncovered for 30–60 minutes.
• Taste Before Serving: Not all soy sauces are equally salty. Adjust last minute.

Storage + Leftover Moves

• Store in Fridge: Airtight container, up to 3 days.
• Reheat: Splash of oil or water in a hot pan. Stir occasionally for 3–5 minutes until hot.
• Freeze: Yes. Up to 1 month. Thaw in fridge overnight before reheating.
• Leftover Upgrade: Turn it into a crispy rice cake. Press into a hot oiled skillet, fry until golden both sides, top with a fried egg.

FAQs – Covering What You’ll Ask

Q: Can I use rotisserie chicken?
Yes. Shred it and add with the veggies.

Q: Why is Gordon Ramsay’s fried rice so crispy?
Because he lets it sit. High heat + undisturbed time = crust.

Q: Can I use other oils besides sesame?
Yes. Vegetable or canola works, but sesame oil brings flavor. Save at least a drizzle for the sauce.

Q: What veggies can I use instead?
Bell peppers, corn, mushrooms, snap peas. Just avoid watery veg like zucchini unless pre-cooked.

Q: How do I keep it from sticking?
Dry rice, high heat, and enough oil. Don’t overload the pan—batch if needed.

Try More Recipes:

• Gordon Ramsay Chicken Burger Recipe
• Gordon Ramsay Chicken And Rice Recipe
• Gordon Ramsay Rice Pudding Recipe