Garlic Fried Rice & Glazed Steak Bites

This garlic fried rice with glazed steak bites has become a staple dinner in my household. It takes less than 30 minutes to whip up all in one wok and you would not believe how gourmet it tastes. The steak is perfectly seared, caramelized on the outside, and so juicy and tender on the inside. I made this twice in one week because it was just that could and how could I not share the recipe with you?

I truly believe there is nothing more comforting than rice and meat. It always hits the spot and there’s a million and one ways to make the dish in all sorts of flavors but I think this version might be my new favorite. The flavors are simple but the technique of using the wok imparts the most delicious smokey flavor and crispy texture you can’t get with a regular pan. So let’s get into the cooking!

The Garlic Fried Rice

The rice is the base of the entire dish and it only takes 10 minutes to make and a handful of ingredients. I wanted the rice to be super savory rather than super flavorful or sweet.

Day-old jasmine rice is ideal because it’s slightly dried out and fries beautifully without clumping. If you’re making rice the same day, it won’t be a game changer. I am guilty of doing this all the time. You can use it as is and will be fine but if you want it to resemble day-old rice, this is what to do:

• Spread it out on a sheet pan
• Let it cool completely
• Break up any large clumps with your hands

MORIBYAN HACK: You can use precooked microwaveble rice to make this recipe that much quicker if you don’t have day old rice. I love the frozen jasmine rice packs from Trader Joe’s but the Asian markets have great versions too.

Heat your wok over medium-high heat and add half of the butter. Once melted, add the minced garlic and cook just until fragrant and toasted golden — about 1 minutes. You don’t want browned garlic, just golden.

Add the rice and immediately start tossing it into the garlic butter using a wooden spoon or rubber spatula or just by shaking the wok up back and forth.

Add the soy sauce and gochujang. It won’t make it spicy — it just adds depth and color. We’re only adding a little soy sauce and a tiny amount of gochujang because again, we want the simple savory flavors of the salt, garlic, and butter to stand out more. Season lightly with salt and pepper and keep tossing until everything is evenly coated.

Now for the eggs:

In a small bowl, whisk the eggs with a pinch of salt and pepper before they ever hit the wok. Push the rice outward so you create an empty space in the center. Add the remaining butter into that space, then pour in the whisked eggs. Let them sit for a few seconds before gently scrambling. Once softly set, fold them into the rice.

TIP: Don’t overcook the eggs. They should look slightly soft when you fold them in — they’ll finish cooking from the residual heat.

Once everything is heated through, transfer the rice to a bowl and set aside.

If you don’t have a wok, use:

• A large stainless steel skillet
• A cast iron pan
• Any wide, heavy-bottomed pan

Just make sure it’s large enough to give the rice space to fry instead of steam.

The Glazed Pepper Steak Bites

Now let’s move on to the star of the dish, the steak bites! The goal for this is for the steak to be as tender as possible and it has been achieved. In fact, I heated up leftovers the next day and the steak was just as soft. It even passed the test of cutting it with a spoon versus needing a knife.

The secret is using tenderlion! It’s my favorite cut for this recipe but because it’s a more lean and tender cut, it can be rather pricey but it is worth it if you can indulge. It’s also a very forgiving cut of meat where even if you were to overcook it, it remains tender versus becoming a jaw workout full of chewing.

That makes it perfect for quick, high-heat cooking.

Other great options if not using tenderloin:

• Sirloin
• Ribeye
• New York strip
• Filet mignon

Cut everything into the same size cubes so they cook evenly and develop a proper sear.

Toss the steak with paprika, salt, pepper, and baking soda. The baking soda is a small but powerful step — it gently tenderizes the surface of the meat. Once again, keep the spices simple.

Heat the wok over high heat until very hot. Add the oil and swirl to coat. Add the steak in a single layer and do not touch it for the first minute or two.

TIP: If you move the steak too early, you won’t get that golden crust.

Once browned on all sides, toss it all around and cook just until done. Because tenderloin is naturally soft, it doesn’t need long.

The Glossy Glaze

Whisk the sauce ingredients together before you start cooking the steak so it’s ready to go.

When you pour it into the hot wok:

• It will bubble immediately
• It thickens very quickly
• It turns shiny as the cornstarch activates

Toss continuously so every piece gets coated. As soon as the sauce turns glossy and clings to the steak, remove it from heat.

TIP: Overcooking at this stage can tighten the meat. Once it’s shiny and coated, you’re done.

The result is caramelized, juicy steak bites coated in a rich, savory glaze.

How to Serve

Spoon the garlic fried rice into a large serving bowl or onto plates. Add the glazed steak bites right in the center. Garnish generously with sliced green onions and serve warm.

Storage & Make Ahead

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat, adding a small splash of water or broth to loosen the rice and keep the steak tender. You can also zap it in the microwave instead if you prefer.

If you want to prep ahead, you can:

• Cube and season the steak earlier in the day
• Mix the sauce and keep it refrigerated
• Cook and chill the rice in advance

When you’re ready to cook, everything comes together fast — which is exactly why this makes such a great 30-minute dinner.

Craving More Rice Dishes? Try Thes Recipes Out!

• Halal Cart Chicken & Rice
• Sweet & Savory Chicken with Spicy Carbonara Brothy Rice
• Peri Peri Style Chicken and Rice
• Rice Pilaf with Carrots and Raisins
• Sweet and Spicy Salmon Rice Bowls

If you make this recipe, make sure to leave a comment below and let me know how it turns out — I love hearing from you! And if you snap a photo, don’t forget to tag me over on Instagram or TikTok so I can see your creations too.

You can also find this recipe and so many more on my Pinterest — perfect for saving to your board for later. And if you’re more of a visual learner, check out my YouTube channel, where I walk you through recipes step-by-step just like this one.