Wagyu Beef Fried Rice & Green Onion In Xo Sauce Recipe

In a bowl, combine Wagyu beef, light soy sauce, Shaoxing wine, cornstarch, sesame oil, and white pepper. Toss to coat evenly and let marinate for 15-20 minutes.

Sear Wagyu

Heat 1 tablespoon oil in a large wok over high heat. Add the marinated Wagyu in a single layer and sear briefly until browned on the outside but still pink inside, about 30-60 seconds per side. Transfer beef to a plate and reserve any pan juices.

Wipe the wok clean if needed and return to high heat. Add 1 tablespoon of neutral oil and swirl to coat the surface.

Add minced garlic and ginger; stir-fry until fragrant, about 20-30 seconds.

Add day-old rice; break up any clumps with a spatula and stir-fry 3-5 minutes until rice is dry and starting to get a light sheen.

Push rice to the side of the wok. Crack eggs into the cleared space and scramble until just set, then fold into the rice.

Return the Wagyu beef to the wok with the rice. Add XO sauce and 1 teaspoon light soy sauce. Stir-fry to coat the mixture evenly, about 1-2 minutes.

If using peas, add them now and cook until just tender.

Drizzle finishing sesame oil over the hot fried rice and toss well. Remove from heat.

Scatter sliced green onions on top. Taste and season with salt if needed. Serve immediately.