This is how you make fried rice

[amirm]

On a more useful note, skip the MSG and go for the OG, cook the rice with kombu, or use dashi.

That is excellent as well but in Japanese sort of way.

 

[xray]

I think we have a winner here:

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I'd like to see Gordon Ramsay in that kitchen speak up and then get his ass kicked

 

[Keith_W]

I'd like to see Gordon Ramsay in that kitchen speak up and then get his ass kicked

Gordon has had his ass kicked a couple of times:

Pad Thai failure.

Roasted by a Malaysian chef. And yes, that flower really is called "Clitoria". Also known in more polite circles as "Butterfly pea flower".

And BTW Ramsay gives a spiel about precision vs. "agak agak" ("guesstimate") at the end. Well I should point out that all cuisines of the world guesstimate what to do, it's only those anal European fine dining chefs who write recipes down to the gram. "Agak agak" means you observe and respond to your ingredients, it does not mean straight guessing! I know my recipe needs chilli, but how much chilli do I need? Maybe this batch I have is more potent than my last? Seasonal ingredients vary in quality, and even in-season ingredients may vary depending on factors like whether they were facing the sun or grew in shade. So you must taste and adjust as necessary. That is what "agak agak" means.

 

[xray]

A genuinely good chef adapts to changing conditions and makes the best of under those conditions. Precise is not the same as appropriate.