Garlic Butter Beef Fried Rice – Rich, Comforting, and Ready Fast
Garlic, butter, and tender beef are a trio that never misses. This fried rice brings those flavors together with fluffy rice, sweet peas, and a splash of soy for a weeknight meal that tastes like a treat. It cooks quickly, uses simple ingredients, and hits that savory, buttery note you crave.
Make it with leftover rice and you’ll have dinner on the table in under 30 minutes. It’s satisfying, crowd-friendly, and great for meal prep.
Garlic Butter Beef Fried Rice - Rich, Comforting, and Ready Fast
Ingredients
Method
- Prep the rice: If using fresh rice, spread it on a sheet pan and chill for 30–60 minutes.Cold rice fries best.
- Slice the beef: Cut thinly across the grain. Pat dry and toss with a pinch of salt and black pepper. For extra tenderness, marinate in 1 teaspoon soy sauce and 1/2 teaspoon cornstarch (optional) for 10 minutes.
- Beat the eggs: Lightly season with a pinch of salt.Set aside.
- Heat the pan: Use a large skillet or wok. Add 1 tablespoon neutral oil over medium-high heat until shimmering.
- Cook the beef: Add beef in a single layer. Sear 1–2 minutes per side until just cooked.Remove to a plate. Do not overcook.
- Scramble the eggs: Add a small pat of butter. Pour in eggs and gently scramble until just set.Slide eggs to the plate with the beef.
- Sauté the aromatics: Add 1 tablespoon oil and 2 tablespoons butter. When foamy, add garlic. Stir 20–30 seconds until fragrant, not browned.
- Fry the rice: Add the cold rice.Break up clumps. Let it sit 30–45 seconds to crisp, then toss. Repeat for 2–3 minutes to get some toasty bits.
- Season: Add soy sauce and oyster sauce (if using).Toss to coat evenly. Adjust to taste.
- Add veggies: Stir in peas and carrots. Cook 1–2 minutes until warmed through.
- Finish with beef and eggs: Return beef and eggs.Add green onions. Splash in rice vinegar and sesame oil. Toss and taste.Add more butter (1 tablespoon) if you want a richer finish.
- Serve: Top with extra green onions, black pepper, and chili oil or red pepper flakes if you like heat.
Why This Recipe Works
This fried rice leans on cold, cooked rice for the best texture—dry grains fry up beautifully and don’t clump. Using thinly sliced beef ensures quick cooking and a tender bite.
A mix of butter and high-heat oil gives you rich flavor without burning. Fresh garlic and a touch of soy sauce add umami, while a small splash of rice vinegar brightens everything. The result is a balanced, savory rice with crisp edges and juicy beef.
Shopping List
- Cooked day-old rice (3 to 4 cups; jasmine preferred)
- Beef (8–12 oz; flank, sirloin, or leftover steak), thinly sliced
- Butter (3–4 tablespoons)
- Neutral oil (1–2 tablespoons; canola, vegetable, or avocado)
- Garlic (4–6 cloves), minced
- Eggs (2), lightly beaten
- Soy sauce (2–3 tablespoons)
- Oyster sauce (1 tablespoon, optional but great for depth)
- Rice vinegar (1–2 teaspoons) or fresh lime juice
- Sesame oil (1 teaspoon)
- Green onions (3–4), sliced
- Frozen peas and carrots (1 cup), thawed
- Black pepper and salt, to taste
- Red pepper flakes or chili oil (optional, for heat)
Instructions
- Prep the rice: If using fresh rice, spread it on a sheet pan and chill for 30–60 minutes.Cold rice fries best.
- Slice the beef: Cut thinly across the grain. Pat dry and toss with a pinch of salt and black pepper. For extra tenderness, marinate in 1 teaspoon soy sauce and 1/2 teaspoon cornstarch (optional) for 10 minutes.
- Beat the eggs: Lightly season with a pinch of salt.Set aside.
- Heat the pan: Use a large skillet or wok. Add 1 tablespoon neutral oil over medium-high heat until shimmering.
- Cook the beef: Add beef in a single layer. Sear 1–2 minutes per side until just cooked.Remove to a plate. Do not overcook.
- Scramble the eggs: Add a small pat of butter. Pour in eggs and gently scramble until just set.Slide eggs to the plate with the beef.
- Sauté the aromatics: Add 1 tablespoon oil and 2 tablespoons butter. When foamy, add garlic. Stir 20–30 seconds until fragrant, not browned.
- Fry the rice: Add the cold rice.Break up clumps. Let it sit 30–45 seconds to crisp, then toss. Repeat for 2–3 minutes to get some toasty bits.
- Season: Add soy sauce and oyster sauce (if using).Toss to coat evenly. Adjust to taste.
- Add veggies: Stir in peas and carrots. Cook 1–2 minutes until warmed through.
- Finish with beef and eggs: Return beef and eggs.Add green onions. Splash in rice vinegar and sesame oil. Toss and taste.
Add more butter (1 tablespoon) if you want a richer finish.
- Serve: Top with extra green onions, black pepper, and chili oil or red pepper flakes if you like heat.
How to Store
- Fridge: Cool completely, then store in an airtight container for up to 4 days.
- Freezer: Portion into freezer-safe bags, press flat, and freeze for up to 2 months.
- Reheat: Stir-fry in a hot skillet with a splash of water or broth and a dab of butter. Microwave works in a pinch—cover and heat in short bursts, stirring between.
Benefits of This Recipe
- Fast and flexible: Great use for leftover rice and whatever veggies you have.
- Balanced flavor: Butter adds richness, soy and oyster sauce add umami, and vinegar brightens the finish.
- Protein-packed: Beef and eggs make it a complete meal.
- Budget-friendly: A little beef goes a long way when stretched with rice and vegetables.
- Meal-prep friendly: Reheats well and tastes even better the next day.
Common Mistakes to Avoid
- Using warm, freshly cooked rice: It turns gummy. Always use cold, day-old rice or chill it first.
- Crowding the pan: Overcrowding steams the rice.Cook in batches if your pan is small.
- Overcooking the beef: Thin slices cook fast. Sear quickly and remove; they’ll finish in the final toss.
- Burning the garlic: Garlic goes from golden to bitter fast. Keep it moving and add rice right after it’s fragrant.
- Adding soy sauce too early: Season after the rice hits the pan so it fries instead of steams.
Recipe Variations
- Garlic Butter Steakhouse Style: Use leftover grilled steak, add corn, and finish with extra black pepper and a squeeze of lemon.
- Spicy Kimchi Fried Rice: Stir in chopped kimchi and a spoon of gochujang.Top with a fried egg.
- Mushroom Umami Boost: Add sliced cremini or shiitake mushrooms when sautéing garlic. A splash of mirin is great here.
- Herb and Butter Upgrade: Finish with a pat of garlic herb butter and fresh chives.
- Low-Sodium Swap: Use low-sodium soy sauce and skip oyster sauce. Add a dash of fish sauce for depth.
- No-Beef Option: Substitute ground beef, rotisserie chicken, shrimp, or tofu.Adjust cook time accordingly.
- Extra Veg: Add bell peppers, edamame, broccoli florets, or baby spinach at the end.
FAQ
What kind of rice is best?
Day-old jasmine rice is ideal because the grains are fragrant and stay separate. Long-grain white rice also works well. If using brown rice, make sure it’s fully cooled and dried out a bit before frying.
Can I use ground beef?
Yes.
Brown 8–10 ounces of ground beef first, drain excess fat, and continue with the recipe. It’s quicker and still delivers great flavor.
Do I need a wok?
No. A large nonstick or stainless-steel skillet works fine.
Just make sure it’s wide enough to spread the rice out so it fries instead of steaming.
How do I keep the rice from sticking?
Preheat the pan, use enough oil, and avoid constant stirring. Let the rice sit for short bursts to crisp, then toss. Nonstick pans make this easier.
Can I make it dairy-free?
Swap butter for a flavorful oil like avocado or a butter-flavored vegan spread.
You’ll lose some richness, but sesame oil and oyster sauce (or a vegetarian alternative) help round it out.
How do I make it spicier?
Add chili oil, gochujang, sambal, or red pepper flakes. You can also sauté a sliced fresh chili with the garlic.
What if I don’t have oyster sauce?
Use more soy sauce and a pinch of sugar, or add a dash of fish sauce for depth. Hoisin sauce can work in a pinch, but use less since it’s sweeter.
Can I add more vegetables?
Absolutely.
Keep total volume reasonable so the pan doesn’t overcrowd. Pre-cook denser veggies like broccoli or carrots for even texture.
Why add vinegar at the end?
A small splash of rice vinegar wakes up the flavors and balances the butter and soy. It keeps the dish from feeling heavy.
How do I scale for a crowd?
Cook the rice in batches, then combine everything at the end.
Overloading the pan makes soggy fried rice, so give it room to fry.
Final Thoughts
Garlic Butter Beef Fried Rice is the kind of meal that turns leftover rice into something craveable. It’s quick, adaptable, and rich without being heavy. Keep cold rice on hand, slice the beef thin, and let the pan do the work.
Once you taste those buttery garlic bits with tender beef and toasty rice, this will become a regular in your rotation.
