Wagyu Fried Rice Recipe

Remove wagyu from refrigerator 20–30 minutes before cooking so it comes closer to room temperature; pat dry and finely dice into small, uniform pieces (about 1/4-inch). Break apart any clumps in the cold cooked rice so grains are separated.

Separate white and green parts of the scallions. Thinly slice both; keep whites and greens separate. Measure out sauces and seasonings into a small bowl and whisk: soy sauce, oyster sauce, mirin (if using), sesame oil, white pepper, and kosher salt.

Crack eggs into a bowl and lightly beat. Thaw peas and drain any excess water; dice onion and carrot small and uniform.

Sear wagyu

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and swirl. Add the diced wagyu in a single layer, seasoning lightly with a pinch of salt and white pepper. Sear undisturbed for 30–45 seconds to brown, then stir and cook another 30–60 seconds until just cooked through but still tender. Remove wagyu to a plate and leave rendered fat/oil in the pan.

Scramble eggs

Reduce heat to medium-high. Add 1 tablespoon neutral oil and the butter to the hot pan. Pour in beaten eggs and let sit 10–15 seconds, then gently scramble until just set but still slightly glossy. Transfer eggs to the plate with wagyu; set aside.

Cook aromatics and vegetables

Add remaining 1 tablespoon oil to the pan. Add the white parts of the scallions and the diced onion and carrot. Stir-fry 2–3 minutes until softened and aromatic. Add thawed peas and stir another 1 minute.

Combine rice and sauces

Raise heat to high. Add the separated cold rice to the pan, breaking up any remaining clumps with the back of a spatula. Toss and stir-fry so rice is coated and heated through, about 3–4 minutes. Push rice to the sides to create a well in the center.

Pour the prepared sauce mixture over the rice, stirring quickly and evenly so all grains are flavored. Continue frying on high for 2–3 minutes, allowing some grains to pick up a little crisp texture.

Fold in the cooked wagyu and scrambled eggs, tossing gently to combine and heat through for 1–2 minutes. Taste and adjust seasoning with additional soy or salt if needed.

Turn off the heat and fold in the green parts of the scallions and the toasted sesame seeds. Drizzle the soy glaze sparingly over the top if using, and finish with a light drizzle of sesame oil for aroma.

Divide the wagyu fried rice among 4 plates (servings). Garnish with extra scallion greens and a sprinkle of toasted sesame seeds. Serve immediately.