Garlic Butter Steak Fried Rice Recipe

There's something magical about the sizzle of steak hitting a hot pan, especially when it's followed by the unmistakable aroma of garlic and butter melting into each bite. This Garlic Butter Steak Fried Rice is the kind of dish that turns heads the moment it hits the table – rich, savory, and packed with umami in every forkful.

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I first created this dish on a whim after a weekend BBQ left us with extra grilled steak. With some day-old rice and pantry staples, I tossed together what became an instant family favorite. It’s quick, wildly flavorful, and a fantastic way to stretch leftovers into something totally crave-worthy. Let’s dive in.

Why You'll Love This Garlic Butter Steak Fried Rice

Get ready to fall hard for this satisfying one-pan meal. It’s everything you love about takeout fried rice, with the indulgent twist of seared steak and golden garlic butter.

First and foremost, it’s incredibly quick and easy. From start to finish, this dish takes less than 30 minutes – perfect for weeknights when you’re short on time but still want something hearty and homemade.

It’s also budget-friendly, especially if you’re using leftover steak or affordable cuts like sirloin or flank. Stretching a small amount of meat with a big bowl of rice makes it feel substantial without spending a ton.

What makes this recipe really shine is how versatile it is. You can easily swap in veggies you already have, adjust the spice level, or use a different protein altogether – shrimp, chicken, or even tofu work beautifully.

And finally, it’s family-approved. The buttery garlic flavor, crispy rice bits, and juicy bites of steak make this one of those rare dishes that everyone in the house can agree on. Trust me – this one disappears fast.

Ready to give it a try? Let’s take a look at what you’ll need.

Ingredients Notes

This Garlic Butter Steak Fried Rice shines because of its simple, bold ingredients that come together in a symphony of flavor and texture.

Start with a good-quality steak, like sirloin, ribeye, or even leftover grilled cuts. You’ll want it cooked to medium or medium-rare before slicing into thin strips. If starting with raw steak, a quick sear in a hot pan with salt and pepper is all you need. Let it rest before slicing so the juices stay locked in.

Garlic is the undeniable star here. You’ll use it in two forms – thinly sliced for crisping, and minced for the base flavor. The sliced garlic toasts in butter until golden and aromatic, becoming crunchy little flavor bombs sprinkled over the finished dish.

Cold, day-old rice is key for perfect fried rice texture. Freshly cooked rice tends to get soggy and clump together. Leftover jasmine or long-grain rice works best, but if you’re in a pinch, spread hot rice on a tray and let it cool for 20 minutes before using.

For vegetables, frozen peas and carrots add a pop of color and sweetness with zero prep required. You can throw them in straight from the freezer and they’ll cook perfectly in the pan without turning mushy.

Finally, you’ll need soy sauce, butter, and a splash of sesame oil to tie everything together. The soy sauce adds saltiness and depth, the butter brings richness, and the sesame oil gives that signature toasted finish. If you like a little heat, a pinch of red pepper flakes or a drizzle of sriracha can take it up a notch.

A large nonstick skillet or wok makes this process easier and helps get that ideal crispy edge on the rice. A metal spatula is also handy for stirring and scraping up all the good bits from the bottom of the pan.

How To Make This Garlic Butter Steak Fried Rice

Making this fried rice is simpler than you'd think, but the key is working quickly and having everything prepped and ready to go before you start cooking.

Start by slicing your cooked steak into thin, bite-sized strips. If you're starting from raw, season it well and sear it in a hot pan with a bit of oil until browned and cooked to your liking. Set it aside to rest while you prep the other ingredients.

Next, heat a generous tablespoon of butter in your pan over medium heat. Add the thinly sliced garlic and cook until golden and crisp – this only takes a minute or two, so keep a close eye to avoid burning. Scoop the garlic chips out and set them aside on a paper towel.

In the same pan, melt another tablespoon of butter and toss in your minced garlic. Sauté for about 30 seconds, then add your cold rice, breaking it up with your spatula so there are no clumps. Let the rice sit for a moment before stirring – this helps it crisp up.

Add your peas and carrots (still frozen is fine) and continue stir-frying for another 2-3 minutes. Push the rice to the side of the pan and crack in your eggs, scrambling them quickly before mixing everything together.

Return the sliced steak to the pan and drizzle in your soy sauce and sesame oil, tossing to coat the rice evenly. Let it cook for another minute or two, just until everything is heated through and the edges of the rice start to crisp.

Top with your reserved garlic chips and an extra pat of butter for that final glossy finish. The result? A steaming skillet of steak fried rice packed with buttery garlic flavor and perfect crispy edges.

From prep to plate, this meal takes about 25–30 minutes, making it a weeknight superstar you’ll come back to again and again.

Storage Options

If you’re lucky enough to have leftovers, this fried rice stores beautifully and makes for an excellent lunch the next day.

To store, let the rice cool completely before transferring it to an airtight container. It will keep in the fridge for up to 4 days. For longer storage, you can freeze it in portioned containers for up to 2 months – just be sure to reheat gently to preserve the texture.

When reheating, add a small splash of water or broth to help loosen the rice. Use a skillet over medium heat for best results, stirring frequently until heated through. You can also microwave it in a covered dish, stirring halfway through to prevent hot spots.

For crispy texture, reheating in a pan is definitely the way to go – the edges will crisp back up, and the flavors get a fresh boost with just a touch of butter or soy sauce added at the end.

Variations and Substitutions

The beauty of this dish is how endlessly customizable it is. Once you’ve got the garlic butter rice base down, the possibilities are wide open.

Not a steak fan? Swap in chicken, shrimp, or tofu instead. Each works beautifully with the garlic butter flavor, and they cook up quickly. Leftover rotisserie chicken or grilled shrimp are especially great time-savers.

Looking to make it vegetarian? Just skip the meat and load it up with extra vegetables – think broccoli, bell peppers, mushrooms, or snap peas. A sprinkle of toasted cashews or peanuts adds protein and crunch.

Craving something spicy? Add a teaspoon of chili garlic sauce or a drizzle of sriracha to the soy sauce mixture. You can also toss in diced jalapeños or red pepper flakes for more heat.

Want to make it even more indulgent? Stir in a spoonful of garlic cream cheese or a handful of shredded cheddar right before serving for a creamy twist that melts into the rice and adds a rich, comforting bite.

And of course, feel free to switch up the seasonings – a dash of oyster sauce, hoisin, or even a splash of fish sauce can take this in new directions with just a small tweak.

No matter how you mix it up, this Garlic Butter Steak Fried Rice is an easy, delicious way to use what you’ve got – and make it taste like something special.

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