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Ingredients
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Wagyu Fried Rice
Fried Egg & Finishing
Method
Wagyu Fried Rice
Prepare ingredients
If using day‑old rice, break up any clumps with your hands or a fork. Finely dice the wagyu into small, bite-size pieces (about 1/4 inch). Thinly slice the fresno pepper, mince garlic and shallot, and slice scallions separating white and green parts. Thaw peas/carrots if using. Measure sauces and seasonings.
Sear wagyu
Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil. Add diced wagyu in a single layer (work in batches if necessary) and sear quickly, stirring just until browned but not overcooked — about 1 to 1.5 minutes. Remove wagyu to a bowl and reserve rendered fat in the pan.
Sweat aromatics
Reduce heat to medium-high. Add remaining 1 tablespoon neutral oil and 1 tablespoon butter to the wok. Once butter foams, add minced shallot and the white parts of scallions. Sauté 30–45 seconds until translucent. Add minced garlic and half the sliced fresno pepper; cook 15–20 seconds until fragrant.
Add rice and mix
Increase heat back to high. Add the rice, breaking up any remaining clumps and spreading it across the pan. Stir-fry 2–3 minutes, pressing rice against the hot surface to remove moisture and get some toasty bits.
Season and combine
Push rice to the side of the wok. Add oyster sauce, light soy sauce, dark soy sauce (if using), sesame oil, white pepper and kosher salt directly to the rice and toss quickly to distribute. Add the reserved seared wagyu and optional peas/carrots. Stir-fry 1–2 minutes until everything is evenly combined and heated through. Taste and adjust seasoning (more soy for saltiness, a pinch more white pepper if desired).
Finish with scallions
Stir in the green parts of the scallions and the remaining fresno pepper slices. Toss for 30 seconds just to wilt the scallions slightly. Turn off heat and transfer fried rice to a warmed serving bowl or divide among plates.
Fried Egg & Finishing
Fry eggs
Heat a small nonstick or cast-iron skillet over medium heat. Add 1 teaspoon butter or oil and swirl to coat. Crack the eggs into the skillet and cook sunny-side up until whites are set but yolks remain runny, about 2–3 minutes. For edges crispier, increase heat to medium-high for final 20 seconds. Season yolks and whites with a light sprinkle of fine sea salt and freshly ground black pepper.
Serving suggestion
Provide extra soy sauce, chili oil, or a squeeze of lime at the table. If you like more heat, serve with extra sliced fresno or a drizzle of toasted sesame oil.