Garlic Butter Steak Fried Rice Recipe

There's something magical about the sizzle of steak hitting a hot skillet, especially when it’s paired with the rich aroma of garlic and butter. This Garlic Butter Steak Fried Rice is everything you crave in a comforting, flavor-packed meal – savory, satisfying, and ready in a flash.

I first made this on a whim after a long day when all I had was leftover rice and a single ribeye in the fridge. One skillet, a few pantry staples, and twenty minutes later, I was sitting down to one of the best meals I’d made all month.

The juicy seared steak, garlicky buttered rice, and crisp veggies all come together in a dish that’s perfect for busy weeknights or a cozy night in. Best of all, it’s customizable, crowd-pleasing, and totally budget-friendly.

Let’s dig into why this Garlic Butter Steak Fried Rice belongs in your weekly rotation.

Why You’ll Love This Garlic Butter Steak Fried Rice

Get ready to fall in love with your new go-to skillet dinner. This Garlic Butter Steak Fried Rice checks every box for flavor, ease, and speed.

First off, it's seriously fast and easy. This whole dish comes together in under 30 minutes, especially if you're using leftover rice. It's perfect for those nights when you want something hearty without a sink full of dishes.

It’s also incredibly budget-friendly. You only need a small cut of steak—think sirloin, flank, or even leftover grilled steak from the night before. Stretching one piece of meat across a full meal for four makes this both satisfying and affordable.

The flavors are out-of-this-world good. Garlic butter, savory soy sauce, and tender steak are the ultimate umami trio. Add in some crispy rice and a touch of sesame oil, and you're in flavor heaven.

Lastly, this recipe is totally versatile. You can toss in frozen veggies, swap the steak for shrimp or tofu, or spice it up with chili flakes. It’s a great way to use up what’s already in your fridge while still making something amazing.

So grab your wok—or your biggest skillet—and let’s get cooking.

Ingredients Notes

The beauty of this dish is how it transforms humble ingredients into something truly special. Each one plays a role in building that rich, garlicky, buttery goodness we all love.

Let’s start with the steak. You don’t need anything fancy—sirloin, ribeye, flank, or even skirt steak all work beautifully. Just be sure to slice it thin across the grain for maximum tenderness. If you have leftover steak from a cookout, even better.

Next up: cold, day-old rice. This is key. Freshly cooked rice will turn mushy in the pan, but cold rice fries up beautifully, getting that crispy, golden edge. Jasmine or long-grain white rice are best, but brown rice or even cauliflower rice can work too.

The star of the flavor show is the garlic butter. Freshly minced garlic sautéed in melted butter creates a rich base that infuses the whole dish. Use real butter (not margarine) and don’t skimp on the garlic—this is where the magic happens.

You’ll also need a few pantry staples: soy sauce, oyster sauce, and a touch of sesame oil. Together, they give the fried rice that classic takeout flavor with an extra buttery twist. A splash of rice vinegar or lime juice at the end adds brightness.

For the veggies, I usually reach for a frozen pea and carrot mix. It’s convenient and adds color, texture, and sweetness. You can easily swap in bell peppers, corn, or whatever you have on hand.

You’ll want a large nonstick skillet or wok for this recipe. A wide surface allows the rice to crisp up properly and prevents overcrowding, which can lead to steaming instead of frying.

How To Make This Garlic Butter Steak Fried Rice

Making this dish is all about timing and high heat. The good news? Once you get your mise en place ready, the cooking goes lightning-fast.

Start by prepping your ingredients. Slice your steak thinly and season it with salt and pepper. Dice your garlic, measure your sauces, and if your rice is clumpy, gently break it apart with your fingers or a fork.

Heat a large skillet or wok over medium-high heat and melt a tablespoon of butter. Add the steak in a single layer and sear for about 1-2 minutes per side. You want a nice golden crust without overcooking. Remove the steak and set aside—it’ll finish cooking in the rice later.

In the same pan, add another tablespoon of butter along with the minced garlic. Stir constantly for 30 seconds to 1 minute, just until fragrant. Then, toss in the vegetables and cook for 2-3 minutes until heated through and slightly caramelized.

Now crank the heat to high and add your cold rice to the skillet. Spread it out and let it sit undisturbed for a minute or two to crisp up the bottom. Then stir and repeat once or twice until you get some nice toasty bits.

Add your steak back to the pan, then pour in the soy sauce, oyster sauce, and sesame oil. Toss everything together until the rice is evenly coated and the steak is heated through. Finish with a final tablespoon of butter for extra richness.

The entire process should take about 20-25 minutes from start to finish. What you’ll end up with is a skillet full of garlicky, buttery, golden fried rice with juicy bites of steak in every bite.

Storage Options

This Garlic Butter Steak Fried Rice stores beautifully, making it perfect for meal prep or next-day lunches.

For the fridge, transfer any leftovers to an airtight container. It will stay fresh for up to 4 days. Be sure to cool it completely before sealing to prevent condensation.

If you want to freeze it, portion the rice into individual freezer-safe containers or zip-top bags. It will keep for up to 2 months. To reheat, just microwave from frozen or thaw overnight and reheat in a skillet.

When reheating, a splash of water or extra soy sauce can help bring the rice back to life. If using the microwave, cover it loosely to prevent it from drying out.

Variations and Substitutions

The best part about fried rice? It's endlessly adaptable. This recipe is just a starting point for whatever flavor direction you want to take it.

Swap the steak for chicken, shrimp, or even tofu if you’re going meatless. Just cook the protein the same way—seared first, then added back in at the end.

If you love heat, add some crushed red pepper flakes, sriracha, or diced jalapeños while cooking. A drizzle of chili crisp on top takes it over the edge.

Feel free to mix up the veggies. Broccoli, zucchini, snap peas, or even kimchi can bring a fun twist. Just keep things colorful and bite-sized.

Want it extra eggy? Stir in a scrambled egg or two just before adding the rice, or create a fried egg to serve on top for an Insta-worthy finish.

Low-carb? Swap the white rice for cauliflower rice or even quinoa. Just reduce the cooking time slightly, as those alternatives cook faster than traditional rice.

This dish invites creativity. Don’t be afraid to make it your own—some of my favorite versions have come from throwing in fridge leftovers on a whim.

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