LAGUNA, Philippines — Many people wouldn't pass up on a chance to try out wagyu beef, even if it's just to be paired with fried rice.
Chef Ed Bugia of Flipside Burgers, Easter Coffee Club, and Bean & Yolk put his skills to test using Greater Omaha Ribeye Choice Grade from Consistent on a cast iron pan.
For this particular dish, the chef cut out the ribeye's fat and used it to cook the fried rice, which was a day-old rice or rice chucked in refrigerator first to get the moisture out.
The chef recommended for beginners to try this version of the dish, an indoor style for a manageable amount of smoke (good for medium or medium rare doneness).
While letting the ribeye — ideal also for Roast Beef and Salpicao — rest, Bugia cooked simple Japanese fried rice or Chahan with garlic, onions, egg, and carrots, garnished with leeks and shoestring potatoes.