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Wagyu Fajita Fried Rice

Chris Schemm

Servings

4

Prep Time

20 minutes

Cook Time

15 minutes

Calories

793

Wagyu fajita fried rice is the perfect weeknight meal. Snake River Farms wagyu fajita slices get a quick chipotle lime marinade, hit a screaming hot pan for a hard sear, then get folded into fajita spiced fried rice with charred peppers, onions, and fire roasted salsa. Every component carries the flavor. This isn't rice with beef on top, it's one cohesive dish that tastes like it took all day. Works equally well on a wok on your stovetop, on the grill with a wok or cast iron, or on a flat-top griddle.

Wagyu Fajita Fried Rice

Ingredients

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    • 2 tablespoons olive oil

    • 3 garlic cloves, minced

    • 2 tablespoons fresh lime juice

    • 1 tablespoon soy sauce

    • 1 tablespoon chipotle in adobo, minced

    • Half the spice blend (see below)

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    • 1½ teaspoon ground cumin

    • 1½ teaspoon smoked paprika

    • 1 teaspoon chili powder

    • ¾ teaspoon garlic powder

    • ½ teaspoon dried oregano

    • 1 teaspoon kosher salt

    • ½ teaspoon black pepper

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    • 1 lb Snake River Farms wagyu fajita slices

    • 3 cups cooked day-old rice (jasmine or long grain)

    • 3 bell peppers, sliced thin (mixed colors)

    • 1 white or yellow onion, sliced thin

    • 2 large eggs

    • ⅓ cup fire-roasted salsa

    • 3 tablespoon neutral oil (avocado or canola), divided

    • 2 tablespoon soy sauce

    • 2 tablespoon fresh lime juice

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    • 1 ripe avocado, sliced

    • ¼ cup cilantro, roughly chopped

    • Lime wedges, for serving

    Directions

    1. Whisk together the marinade ingredients, olive oil, garlic, lime juice, soy sauce, chipotle in adobo, and half the spice blend. Toss with the wagyu fajita slices to coat. Let sit 15 minutes. Do not exceed 30 minutes.

    2. In a bowl, break up the day old rice and toss with the remaining half of the spice blend, 2 tablespoons soy sauce, and 2 tablespoons lime juice. Every grain should be lightly coated, this is how fajita flavor gets built into the rice itself.

    3. Heat 1 tbsp oil in a wok, cast iron skillet, or on a flat top griddle over high heat until smoking. Add bell peppers and onion, leave them alone for 60 to 90 seconds to build real char. Toss, season lightly with salt, and cook until tender with good color, about 4 to 5 minutes total. Remove and set aside.

    4. Wipe the pan and return to max heat. Add 1 tablespoon oil. Pat the marinated wagyu lightly dry so it sears rather than steams. Cook in a single layer, 60 to 90 seconds per side You want to build a crust, not gray meat. Work in batches if needed. Set aside to rest.

    5. Add the final tbsp of oil to the hot pan. Add the seasoned rice and press flat. Toss the rice, once it begins to crisp up push rice to the sides, crack eggs into the center and scramble until just set, then fold into the rice. Add the fire-roasted salsa and stir fry another 60 seconds until absorbed and fragrant.

    6. Return the charred peppers and onions to the pan and toss to combine. Taste and adjust (more lime for brightness, more soy for depth). Fold in the seared wagyu slices last so they don't overcook. Everything should be glossy and well coated.

    7. Serve immediately, topped with fresh cilantro and fanned avocado slices alongside. Finish with a squeeze of lime at the table.