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Wagyu Selection & Egg-Fried Rice

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Wagyu Selection & Egg-Fried Rice

Wagyu Selection & Egg-Fried Rice

Working from home seriously does have its advantages. Well, at least for the family. Another ChillaxBBQ lunch was cooked today for Wifey, Jude Jude, #1 and Strawberry Blonde. And, it was bloody good even if I say so myself. It was all from the freezer & fridge so 100% #BillWallaceFriendly and it’s Wagyu time too, so also 100% #KnibbsyKiddleWagyuFriendly. Now that’s all over let’s have a look, shall we?

I have found this rather cool new on-line supplier that has some really quirky stuff with a very strong Japanese focus. Have a look, so far I have been more than happy with the quality of the produce. Shinsen Online Fresh Grocery

Wagyu Selection & Egg-Fried Rice

Wagyu Selection & Egg-Fried Rice
3 different cuts of Wagyu for today’s lunch extravaganza. Simply thawed and left to get to room temperature. Seasoned well with sea salt & cracked black pepper and thrown in an oven at 200 degrees. Let that go until it is nicely cooked – these were super-thin cuts so took literally minutes. Take the meat out when cooked but do NOT throw the meat fats away that will be in the roasting tray – more later on that.
Wagyu Selection & Egg-Fried Rice
Give a little more sea salt & cracked black pepper if you like – not much though as again these are super-thin slices. These different little cuts were amaze-balls – thin, but boy do they all pack a flavour punch. So beefy and so tender – hell yeah!!!

For the accompanying egg-fried rice (Uncle Roger would be proud…);

  1. 3 cups of rice in the rice cooker – OK here Uncle Roger would not be proud as I used warm rice due to the hungry faces of the kids;
  2. In a wok add a good 2″ knob of butter and pour the beef fat from the roasting tray in (no MSG needed for Umami);
  3. Get that nice and hot and the butter melted and crack in three eggs and 2x Tsp of minced garlic – fry off until coming together;
  4. In with the rice, 2Tbsp sauce, and cracked black pepper – fry off until all nicely mixed and mingled;
  5. In with 3 finely sliced Spring onions and mix thoroughly;
  6. Push it into a bowl, just like making sandcastles and turn it over on a serving platter like in the picture – drizzle with a little more Soy sauce;
  7. Serve up with the meat pieces.

There is my Wagyu Selection & Egg-Fried Rice. I went downstairs five minutes after serving and thought someone had stolen the food. It was GONE. Just a clean platter was left on the table and a smiling family. A very simple lunch, but super-tasty and super-good looking too and aromas to die for. And not a drop of MSG was harmed in the making of this dish. Give it a go – ENJOY!!!

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Brian Kennett

Father of 3. All my kids are mixed, with English-Japanese, and English-Filipino - a recipe in the making there. I have been cooking since a small lad, as guided by my Nan and my Mum - gradually that morphed through exposure to Thai cooking from a lovely lady called Da in Margate. I used to hang out in her restaurant and watch the techniques. So the 1+1= greater than 2 occurred - Mum/Nan/Da - off I went in to the world of Asian cuisine. Moving to Asia in early 2000's clearly has brought that on somewhat - we travel continually, and eat locally and therefore have exposure to more and more new things. I have lived my dream and written a cook book whilst here, an amazing experience and all for a good cause too as I raised a lot of money for charity. My blog is now hopefully turning in to book number 2. Watch this space. I hope you enjoy my passion.

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