Mains· Chef Kenji
A5 Wagyu Beef Fried Rice
Tender A5 Wagyu beef wok-tossed with fragrant Japanese short-grain rice, seasonal vegetables, and a house soy tare — our most beloved weekend brunch dish.
Method
- 1
Remove the Wagyu from the fridge 30 minutes before cooking. Slice thinly against the grain and season lightly with white pepper.
- 2
Heat a wok over the highest flame until it begins to smoke. Add neutral oil and swirl to coat.
- 3
Sear the Wagyu 30 seconds per side — you want caramelisation, not stewing. Set aside on a warm plate.
- 4
In the Wagyu fat left in the wok, scramble the eggs until just set and still slightly runny. Push to the side.
- 5
Add chilled rice, breaking up any clumps. Toss continuously for 2 minutes over high heat.
- 6
Pour in the soy tare and sesame oil around the edge of the wok. Toss to coat evenly.
- 7
Return the Wagyu to the wok. Fold through the grated ginger and most of the spring onion.
- 8
Plate immediately, garnish with remaining spring onion. Serve at once.
“Every dish tells a story. This recipe captures the essence of what we do at VELVET — honouring tradition while embracing the unexpected.”
