Wagyu Fried Rice
Wagyu fried rice is an indulgent, luxurious take on a classic, pairing traditional fried rice with the richness of wagyu beef, famous for its exceptional marbling. The rice is stir-fried with crisp vegetables such as carrots, onions and peppers, then folded through tender, juicy pieces of wagyu seared quickly to preserve their unique flavour. Soy sauce, ginger and garlic bring it all together, with a drizzle of sesame oil to finish. The result strikes a perfect balance between the simplicity of fried rice and the opulence of wagyu beef.
Ingrédients
- 2 cups rice
- wagyu beef
- 5 eggs
- peas
- finely chopped garlic and ginger
- sliced mushrooms
- light and dark soy sauce
- Shaoxing wine
- oyster sauce
Instructions
Sauce (adjust to taste)
- 3 tsp light soy sauce.3 tsp dark soy sauce.3 tsp Shaoxing wine.3 tsp oyster sauce.
Rice
- Cook the rice: 1 part rice to 1 part water. Set aside.
- Trim the blocks of fat from your piece of beef. Keep them to one side, they will be used for cooking.
- Fry the chopped garlic and ginger in the pan or wok. Set aside.
- Melt a few cubes of the fat in the wok and cook the eggs about 80% of the way through. Set aside.
- Sauté the peas and mushrooms. Set aside.
- Stir-fry the rice in the wok and add the cubes of beef.
- Add the peas and mushrooms.
- Pour in the sauce and toss to combine.
- Serve.