Wagyu Fajita Fried Rice

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.