Wagyu Fried Rice Recipe

Prepare rice and aromatics

Break up 4 cups of day‑old jasmine rice with your hands or a fork so grains are separated. Thinly slice shiitake mushrooms, separate scallion whites from greens and slice thinly, mince garlic and grate ginger. Slice Chinese sausage thinly on the bias.

Make sauce

In a small bowl combine 2 tbsp light soy sauce, 1 tsp dark soy sauce, 1 tbsp oyster sauce, 1 tbsp rice wine, 1 tsp sesame oil, 1 tsp white pepper and 1 tsp kosher salt. Stir until combined and set aside.

Cook Chinese sausage

Heat a large wok or heavy skillet over medium‑high heat. Add 1 tablespoon neutral oil. Add the sliced Chinese pork sausage and sauté 2–3 minutes until it releases fat and begins to brown. Remove sausage with a slotted spoon and reserve, leaving rendered fat in the pan.

Sear wagyu

Increase heat to high. Add the diced wagyu to the pan with the reserved sausage fat (add 1 tbs neutral oil if needed). Season lightly with a pinch of salt. Sear quickly 30–60 seconds, stirring, until just browned but still tender. Remove wagyu and reserve with the sausage so they don't overcook.

Fry eggs

Wipe the pan clean if there is excessive residue. Add 1 tablespoon neutral oil and 1 tablespoon butter over medium heat. Crack 3 large eggs into the pan and fry sunny‑side up or to your liking until whites are set but yolks are still soft (about 2–3 minutes). Alternatively, scramble the eggs lightly — your preference. Remove eggs and keep warm.

Cook mushrooms and aromatics

Return the wok to high heat and add remaining 1 tablespoon neutral oil. Add sliced shiitake mushrooms and sauté 2–3 minutes until they begin to brown. Add scallion whites, minced garlic and grated ginger and stir‑fry 30–45 seconds until fragrant.

Add rice

Add the broken day‑old rice to the wok. Toss and stir vigorously to break apart any remaining clumps and to coat grains in oil—about 2–3 minutes. If using frozen peas, add them now and cook until thawed through, 1–2 minutes.

Add sauces and mix

Return the cooked wagyu and Chinese sausage to the wok. Pour the prepared sauce over the rice and proteins. Stir continuously, tossing to distribute sauce evenly and to heat everything through, 1–2 minutes. Taste and adjust seasoning with additional soy or salt if needed.

Finish

Turn off the heat and drizzle 1 tsp sesame oil over the fried rice. Stir in sliced scallion greens. If desired, add 1 tsp chili oil or chili crisp and mix for a touch of heat.

Divide the wagyu fried rice among 3–4 plates. Top each portion with a fried egg (or scramble portion) and spoon any reserved juices from the meat over the rice. Serve immediately.