Redbo KitchenDish service
Menu order · prepared inputs assumed ready

Wagyu Fried Rice

A dry, separate-grained jasmine-rice fry with softly scrambled egg, diced aromatics, scallion, house seasoning, and hard-seared wagyu brisket trim. One order is the quality default; two is a provisional maximum on the representative 20-inch wok.

Menu price
$21
Commitment
Sear wagyu trim
To table
3m 20s
Inventory boundary

Ready before this ticket starts

Service does not include making these components. Click one only when you need its production and hold chain.

3 prepared inputs
Chilled fried-rice base1 portion per order · held ≤41°FOpen production chain →Portioned wagyu brisket trim1 portion per order · held ≤41°FOpen production chain →Fried-rice wok mise1 portion per order · held ≤41°FOpen production chain →
Canonical service recipe

Make this order

Edges indicate physical or quality precedence. Cards without prerequisites may begin in parallel.

6 physical steps
cold-bench

Stage cold wok mise

Pull one chilled rice portion and one sequenced vegetable/seasoning portion; break any cold clumps before the burner is committed

20s elapsed · 20s hands-onindependent start
wokCommitment

Sear wagyu trim

Heat the clean carbon-steel wok until smoking, add cold oil, sear the four-ounce wagyu trim hard, then park it briefly so the rice can fry without steaming

  • High-smoke-point neutral oil15 ml
  • wagyu trim4 oz raw
35s elapsed · 35s hands-onafter stage cold wok mise
wokQuality clock

Scramble egg & wake aromatics

Scramble the egg softly in the hot wok; add the longer-cooking aromatics from the staged mise without pausing to measure

  • Cage-free egg1 egg
25s elapsed · 25s hands-onafter sear wagyu trim
wokQuality clock

Fry rice hard & dry

Add the chilled rice, flatten and break clumps, then scoop and toss over maximum heat until the grains separate, dry, and begin to jump rather than steam

  • quality batch cap2 orders
1m 15s elapsed · 75s hands-onafter scramble egg & wake aromatics
wokQuality clock

Season, return wagyu & finish

Distribute the pre-portioned house seasoning around the hot wok, return the seared wagyu, add quick scallion, toss through, taste, and plate immediately

25s elapsed · 25s hands-onafter fry rice hard & dry
expoQuality clock

Run

Carry the fried rice directly from the wok to the table; do not close it under a pass cover where steam softens the grain

  • serve within90 sec
40s elapsed · 40s hands-onafter season, return wagyu & finish
Finished-food clock45s finish → expo90s expo → table

the grains stay safe but lose their dry, separate edges as trapped steam accumulates; plate and run directly from the wok

Model governance3 assumptions still need Redbo confirmationReview →
hypothesisThe fried-rice wagyu is a 4 oz usable trim stream recovered from the same packer fabricated for phở brisket.

Validate: Weigh one real packer breakdown and confirm whether Redbo uses raw trim, cooked braise trim, or a separately purchased cut.

estimateOne daily rice run yields 12 chilled 14 oz wok portions from 56 oz dry jasmine rice.

Validate: Record the rice-cooker load, cooked yield, pan depth, cooling timestamps, and actual portion scoop.

estimateA 20-inch, 116k-BTU-class wok runs one order by default and accepts at most two quality-compliant orders in one cycle.

Validate: Replace the representative Town unit with the installed burner plate and test one- versus two-order temperature recovery and grain separation.