Butter Beef Fried Rice
At home, we often make fried rice like this, but I rarely see recipes online that come close to it. This isn’t your usual egg fried rice – this is Butter Beef Fried Rice, packed with flavor, richness, and a delicious twist you’ll want to make again and again.
What makes it special? Instead of just eggs and rice, I use frozen shaved beef slices, the same kind you usually find in Asian supermarkets for hot pot. They cook in minutes, making this recipe super convenient and perfect for busy weeknights. The beef soaks up the buttery, savory flavors and adds the perfect amount of protein to this one-pan meal.
Another secret to this recipe is the aromatics. A generous amount of butter forms the base, then I add curry leaves and fresh green chilies. These ingredients infuse the rice with a beautiful aroma and a slightly spicy kick, making the dish feel vibrant and comforting at the same time.
Why You’ll Love This Butter Beef Fried Rice
Quick & Easy: Ready in 20 minutes or less.
Convenient: Uses frozen shaved beef that cooks in seconds.
Flavorful: The combination of butter, curry leaves, and chili makes it irresistible.
One-Pan Meal: Minimal cleanup and perfect for meal prep.
INGREDIENTS
Beef slices - 250g
Cooked Rice - 500g
Eggs - 2 medium size
Butter - 50g
Curry leaves - 8g
Green and Red Chillis - 5 (or to taste)
Fried Shallots - 15g (optional)
Salt - 1.5 tbsp (to taste)
Sugar - 1.5 tbsp (to taste)
Cooking oil - 2 tbsp
Ingredients
COOKING INSTRUCTIONS
The dish comes together rather quickly, so be sure to prepare all the ingredients ahead of the stir fry process.
PREPARING THE BEEF
Choose the beef – Use shaved Angus beef slices, the kind commonly found in Chinese hot pot. You can easily pick these up from the freezer section of most Asian supermarkets. They’re budget-friendly, convenient to store in the freezer, and defrost quickly—just a few minutes at room temperature.
Season the beef – Sprinkle with a little salt and sugar for simple seasoning. If you prefer, you can also add a dash of soy sauce or chicken powder for extra flavor.
Cook the beef – Heat 1 tablespoon of cooking oil in a pan over medium-high heat. Add the beef slices and pan-sear for 2–3 minutes until they are just cooked through.
Set aside – Once the beef is ready, remove it from the pan and set aside. Note: If you’re using thicker beef slices, increase the cooking time slightly to make sure they’re cooked properly.
PREPARING THE RICE
I like to season my rice ahead of the stir-fry process because it makes the rice more flavorful and evenly seasoned. Since we don’t cook rice every day and I usually don’t have leftovers on hand, I use microwave rice packets from the supermarket. They’re super convenient and actually work great for fried rice because the grains are slightly dry—perfect for stir-frying.
I microwave the rice according to the packet instructions, then let it cool down a little before seasoning. A simple mix of salt and sugar is enough for me, but you can definitely add your favorite seasonings if you like. I keep it light because I want the aroma of butter and curry leaves to really shine later in the dish.
To finish, I break up any clumps with my hands and mix everything well so the rice is fluffy and ready to hit the pan.
PREPARING THE EGGS
Crack 2 medium eggs into a bowl and beat them well. Heat 1 tablespoon of oil in a pan, then pour in the eggs. Scramble gently until just cooked through, then remove from the pan and set aside.
PUTTING IT ALL TOGETHER
Now it’s time to bring everything together and make the fried rice. Using the same pan you cooked the beef and eggs in, add 50g of butter and let it melt slowly. Once melted, add about 8g of curry leaves along with some fresh chilies. For this recipe, green chilies are a must—they give off a unique aroma that pairs beautifully with the butter and curry leaves. You can also add a few red chilies if you’d like extra heat.
Sauté the aromatics on low–medium heat for about a minute until fragrant. At this point, your kitchen will smell amazing!
Next, add the rice and stir-fry over high heat for a few minutes. You’ll know it’s ready when you hear little popping sounds and see the rice grains start to jump in the pan. Then, return the cooked beef and scrambled eggs to the pan and mix everything together until well combined.
For extra crunch and flavor, I like to sprinkle in some store-bought fried shallots. I always keep a packet of these in the fridge because they’re so versatile and add a nice finishing touch to many dishes.
And that’s it—your Butter Beef Fried Rice is ready to serve! Buttery, spicy, and full of flavor, this fried rice is sure to become a favorite.
Hope you enjoy the recipe. Watch the Youtube video for detailed instructions - Butter Beef Fried Rice - Egg fried rice with a twist! - YouTube
