You know how leftover rice just sits in your fridge looking sad and forgotten? Well, we’re about to turn that neglected grain into the star of the show. Garlic Butter Steak Fried Rice is basically what happens when comfort food meets a really good steakhouse — tender chunks of perfectly seasoned steak, day-old rice that gets all crispy and golden, scrambled eggs, and enough garlic butter to make your neighbors jealous from three blocks away. This isn’t your typical takeout fried rice; this is “I can’t believe I made this at home” level good. It’s the kind of dish that uses up leftovers but feels like you’re treating yourself to something special. Fair warning: you might find yourself buying steak just to make this recipe.
Why You’ll Love This Recipe
- Transforms boring leftover rice into something absolutely craveable
- Steak makes everything feel fancy, even when you’re eating in sweatpants
- The garlic butter situation is next-level aromatic therapy
- Perfect for using up odds and ends in your fridge
- One pan wonder that comes together in about 20 minutes
- Way better than takeout and you know exactly what’s in it
- Impressive enough for company but easy enough for a weeknight
The Good Stuff You’ll Need
For the Steak:
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes
- 2 tsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp vegetable oil
For the Fried Rice Base:
- 4 cups cooked rice, preferably day-old and refrigerated
- 3 large eggs, beaten
- 3 tbsp butter, divided
- 6 cloves garlic, minced (don’t be shy)
- 1 medium onion, diced
- 2 carrots, diced small
- 1 cup frozen peas (or fresh if you’re feeling fancy)
- 3 green onions, chopped (keep white and green parts separate)
For the Flavor Magic:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp fresh ginger, minced
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp fresh cilantro, chopped
- Lime wedges for serving
Optional Add-Ins:
- 1 bell pepper, diced
- Mushrooms, sliced
- Corn kernels
- Bean sprouts
Let’s Do This
Step 1: Prep Your Steak
Cut steak into 3/4-inch cubes — you want them big enough to stay juicy but small enough to cook quickly.
Toss with soy sauce, garlic powder, pepper, and salt. Let it marinate while you prep everything else.
Pro tip: Pat the steak dry right before cooking for better browning.
Step 2: Get That Rice Ready
If your rice is fresh and warm, spread it on a sheet pan and stick it in the fridge for 30 minutes to cool and dry out a bit.
Day-old rice is perfect because it’s already dried out and won’t get mushy when stir-fried.
Break up any clumps with your hands or a fork.
Step 3: Steak Time
Heat a large skillet or wok over high heat. Add vegetable oil.
When oil is shimmering, add the seasoned steak in a single layer. Don’t overcrowd — work in batches if needed.
Sear for 2-3 minutes per side until golden brown and cooked to your liking (medium-rare to medium is perfect).
Remove steak to a plate and set aside. Don’t clean the pan — those brown bits are flavor gold.
Step 4: Scramble Those Eggs
Lower heat to medium and add 1 tbsp butter to the same pan.
Pour in beaten eggs and scramble until just set but still creamy.
Remove eggs and set aside with the steak.
Step 5: Build the Base
Add remaining 2 tbsp butter to the pan. When melted, add minced garlic and cook for 30 seconds until fragrant.
Add diced onion and carrots. Stir-fry for 3-4 minutes until onion is translucent and carrots are tender-crisp.
Add white parts of green onions and ginger. Cook for another minute.
Step 6: Rice Gets Its Moment
Add the cold rice to the pan, breaking up any remaining clumps.
Stir-fry for 3-4 minutes, letting some of the rice get golden and slightly crispy on the bottom before stirring.
This is where the magic happens — you want some texture contrast.
Step 7: Sauce and Finish
Push rice to one side of the pan and add soy sauce, oyster sauce, and sesame oil to the empty side.
Let it bubble for 10 seconds, then stir everything together.
Add frozen peas (they’ll thaw quickly in the hot rice).
Fold in the cooked steak, scrambled eggs, and red pepper flakes if using.
Stir-fry for another 2-3 minutes until everything is heated through and well combined.
Step 8: The Grand Finale
Remove from heat and stir in green parts of green onions and fresh cilantro.
Taste and adjust seasoning — more soy sauce? More sesame oil? Make it yours.
Serve immediately with lime wedges on the side.
Serving Suggestions
Serve with sriracha or chili garlic sauce for those who like it spicy.
A cold beer pairs perfectly with this comfort food mashup.
Add some sliced cucumbers or a simple Asian slaw on the side for crunch.
Perfect as a complete meal, but also great with some steamed dumplings.
Switch It Up
Different Proteins: Try chicken, shrimp, pork, or even leftover rotisserie chicken.
Vegetarian Version: Skip the steak and add extra eggs, tofu, or your favorite plant protein.
Pineapple Twist: Add diced fresh pineapple for a sweet-savory vibe.
Spicy Version: Add diced jalapeños or double the red pepper flakes.
Veggie Heavy: Load it up with bell peppers, broccoli, snap peas, or whatever you have.
Korean Style: Add kimchi and finish with a fried egg on top.
Make-Ahead Tips
Cook rice the day before — it’s actually better for fried rice when it’s had time to dry out.
Prep all your vegetables and have them ready to go before you start cooking.
Marinate the steak earlier in the day for extra flavor.
This whole dish comes together fast once you start, so mise en place is your friend.
Questions People Actually Ask
Q: Can I use fresh rice instead of day-old? A: You can, but spread it on a sheet pan and refrigerate for 30 minutes first to dry it out, or it’ll get mushy.
Q: What’s the best cut of steak for this? A: Sirloin, ribeye, or strip steak work great. Avoid tough cuts that need long cooking times.
Q: Can I make this without oyster sauce? A: Sure, just add a bit more soy sauce and maybe a pinch of sugar. Hoisin sauce also works as a substitute.
Q: How do I prevent the rice from sticking? A: Make sure your pan is hot, use enough oil, and don’t stir too frequently — let it get a little crispy.
Q: Can I meal prep this? A: Yes! It keeps for 3-4 days in the fridge and reheats well in the microwave or skillet.
Q: What if I don’t have a wok? A: A large skillet works perfectly fine — just make sure it’s big enough to toss everything without overcrowding.
Print
Garlic Butter Steak Fried Rice
- Total Time: 35 minutes
- Yield: 4–6 servings 1x
Description
You know how leftover rice just sits in your fridge looking sad and forgotten? Well, we’re about to turn that neglected grain into the star of the show. Garlic Butter Steak Fried Rice is basically what happens when comfort food meets a really good steakhouse — tender chunks of perfectly seasoned steak, day-old rice that gets all crispy and golden, scrambled eggs, and enough garlic butter to make your neighbors jealous from three blocks away. This isn’t your typical takeout fried rice; this is “I can’t believe I made this at home” level good. It’s the kind of dish that uses up leftovers but feels like you’re treating yourself to something special. Fair warning: you might find yourself buying steak just to make this recipe.
Ingredients
For the Steak:
- 1 lb sirloin or ribeye steak, cut into bite-sized cubes
- 2 tsp soy sauce
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp vegetable oil
For the Fried Rice Base:
- 4 cups cooked rice, preferably day-old and refrigerated
- 3 large eggs, beaten
- 3 tbsp butter, divided
- 6 cloves garlic, minced (don’t be shy)
- 1 medium onion, diced
- 2 carrots, diced small
- 1 cup frozen peas (or fresh if you’re feeling fancy)
- 3 green onions, chopped (keep white and green parts separate)
For the Flavor Magic:
- 3 tbsp soy sauce
- 2 tbsp oyster sauce
- 1 tbsp sesame oil
- 1 tsp fresh ginger, minced
- 1/2 tsp red pepper flakes (optional)
- 2 tbsp fresh cilantro, chopped
- Lime wedges for serving
Optional Add-Ins:
- 1 bell pepper, diced
- Mushrooms, sliced
- Corn kernels
- Bean sprouts
Instructions
Cut steak into 3/4-inch cubes — you want them big enough to stay juicy but small enough to cook quickly.
Toss with soy sauce, garlic powder, pepper, and salt. Let it marinate while you prep everything else.
Pro tip: Pat the steak dry right before cooking for better browning.
If your rice is fresh and warm, spread it on a sheet pan and stick it in the fridge for 30 minutes to cool and dry out a bit.
Day-old rice is perfect because it’s already dried out and won’t get mushy when stir-fried.
Break up any clumps with your hands or a fork.
Heat a large skillet or wok over high heat. Add vegetable oil.
When oil is shimmering, add the seasoned steak in a single layer. Don’t overcrowd — work in batches if needed.
Sear for 2-3 minutes per side until golden brown and cooked to your liking (medium-rare to medium is perfect).
Remove steak to a plate and set aside. Don’t clean the pan — those brown bits are flavor gold.
Lower heat to medium and add 1 tbsp butter to the same pan.
Pour in beaten eggs and scramble until just set but still creamy.
Remove eggs and set aside with the steak.
Add remaining 2 tbsp butter to the pan. When melted, add minced garlic and cook for 30 seconds until fragrant.
Add diced onion and carrots. Stir-fry for 3-4 minutes until onion is translucent and carrots are tender-crisp.
Add white parts of green onions and ginger. Cook for another minute.
Add the cold rice to the pan, breaking up any remaining clumps.
Stir-fry for 3-4 minutes, letting some of the rice get golden and slightly crispy on the bottom before stirring.
This is where the magic happens — you want some texture contrast.
Push rice to one side of the pan and add soy sauce, oyster sauce, and sesame oil to the empty side.
Let it bubble for 10 seconds, then stir everything together.
Add frozen peas (they’ll thaw quickly in the hot rice).
Fold in the cooked steak, scrambled eggs, and red pepper flakes if using.
Stir-fry for another 2-3 minutes until everything is heated through and well combined.
Remove from heat and stir in green parts of green onions and fresh cilantro.
Taste and adjust seasoning — more soy sauce? More sesame oil? Make it yours.
Serve immediately with lime wedges on the side.
Notes
Serve with sriracha or chili garlic sauce for those who like it spicy.
A cold beer pairs perfectly with this comfort food mashup.
Add some sliced cucumbers or a simple Asian slaw on the side for crunch.
Perfect as a complete meal, but also great with some steamed dumplings.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: ~520 kcal
- Carbohydrates: ~42g
- Protein: ~28g