A5 Wagyu Garlic Fried Rice

This fried rice uses small pieces of Wagyu as part of the rice dish, rather than placing a whole steak on top. Cook the garlic gently, keep the beef separate until the rice is hot and use only rice with a safe cooling and storage history.

Ingredients for two small bowls

• 100g Japanese A5 sliced chuck roll, cut into bite-size pieces
• 300g cooked rice, rapidly cooled and refrigerated, still within 24 hours of cooking
• 1 egg, beaten
• 2 garlic cloves, thinly sliced
• 2 spring onions, whites and greens separated and sliced
• 1 tbsp neutral cooking oil, divided
• 2 tsp soy sauce
• ¼ tsp ground white pepper, optional

The rice quantity is a cooked weight. It is not 300g dry rice, and this recipe does not assume a fixed dry-to-cooked yield. Use a wide frying pan or wok, a spatula and separate clean plates for cooked ingredients.

Choose the 100g variant of sliced Japanese A5 chuck roll, even though the product page's lead title mentions 200g. One selected 100g pack supplies 50g raw beef per bowl. Rice, egg and seasonings are not included in the beef purchase.

A5 Japanese Wagyu Sliced Chuck Roll

£19.50

● In stock

100g 200g 300g 400g Add to cart

Cook in stages

1. Check the rice history before starting. Thaw the beef in the fridge if frozen and follow its handling label. Prepare every ingredient so you can cook without leaving the hot pan unattended.
2. Heat 2 tsp of the oil gently in the pan. Add the garlic, stir and lift it out onto a clean plate when pale golden. Keep it out of the hotter rice-frying stage so it does not burn.
3. Add the remaining oil if needed. Scramble the beaten egg until set, then transfer it to a clean plate.
4. Cook the beef pieces in a small, uncrowded batch, turning to heat them thoroughly. Follow the pack and FSA cooking checks, then remove to a clean plate.
5. Add the spring-onion whites and rice. Break up clumps and turn the rice so it reheats evenly. Add the soy around the rice and keep stirring until the rice is steaming hot throughout.
6. Return the freshly cooked egg and beef, mix through and serve immediately with garlic and spring-onion greens. Add white pepper if wanted.

Common problems

Garlic tastes bitter: it has probably browned too far; replace it rather than mixing it through the rice. Rice remains cold in clumps: break it up and keep turning; a hot pan edge is not proof the centre is hot. Beef becomes dry: keep it out of the pan while reheating the rice and return it only for the final mix.

Allergens: egg, soya and commonly wheat from soy sauce. Check the actual labels. Omitting egg changes the dish; it does not prove every remaining ingredient is allergen-free.

The FSA advises rapid rice cooling, ideally within one hour, and refrigerated use within 24 hours. This frying step reheats that rice once, so do not plan to save this dish for another reheating. Make the amount you intend to eat. For other portion formats, see the Wagyu quantity guide.