Go Back
Homemade Honey Garlic Steak Fried Rice with Egg Ribbons recipe photo

Honey Garlic Steak Fried Rice with Egg Ribbons

This Honey Garlic Steak Fried Rice with Egg Ribbons is a quick, flavorful one-pan meal bursting with sweet, savory, and umami goodness!
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cooked jasmine rice preferably day-old for the best texture
  • 1 lb beef steak thinly sliced, flank or sirloin works well
  • 2 tbsp honey brings natural sweetness
  • 3 cloves garlic minced, for that signature garlic punch
  • 2 tbsp soy sauce use a low-sodium version if preferred
  • 1 tbsp vegetable oil neutral oil for high-heat cooking
  • 2 green onions chopped, for freshness and color
  • 2 eggs beaten to create the delicate egg ribbons
  • 1 cup mixed vegetables (peas, carrots, corn), adds texture and nutrients
  • Salt and pepper to taste

Equipment

  • Large non-stick skillet or wok
  • Sharp knife
  • Cutting board
  • Mixing bowl
  • Spatula or wooden spoon
  • Measuring spoons

Method
 

Prepare the Steak and Sauce
  1. Thinly slice the beef steak against the grain to ensure tenderness. In a small bowl, combine honey, soy sauce, and minced garlic to make the flavorful glaze. Set aside.
Cook the Egg Ribbons
  1. Heat half of the vegetable oil in a skillet over medium heat. Pour in the beaten eggs and tilt the pan to spread into a thin, even layer. Once set but still soft, roll or fold the egg sheet and transfer to a plate. Slice into thin ribbons and set aside.
Sear the Steak
  1. Add the remaining vegetable oil to the skillet and increase heat to medium-high. Add the sliced steak in a single layer and sear without moving for 1-2 minutes to develop a crust. Toss the steak and pour in the honey garlic sauce. Stir until the steak is evenly coated and cooked through, about 3-4 minutes. Remove steak and sauce from pan and set aside.
Stir-Fry the Vegetables and Rice
  1. In the same skillet, sauté mixed vegetables for 2-3 minutes until just tender. Add cooked jasmine rice, breaking up clumps, and stir well to combine. Season with salt and pepper to taste.
Combine Everything
  1. Return the steak and honey garlic sauce to the skillet with rice and vegetables. Toss gently to combine and warm through. Fold in the egg ribbons and sprinkle chopped green onions on top.
Serve and Enjoy
  1. Serve the Honey Garlic Steak Fried Rice with Egg Ribbons hot, straight from the pan. Enjoy as is or with a crisp cucumber salad or simple miso soup.

Notes

  • Use day-old jasmine rice for best texture and to prevent clumping.
  • Thinly slice steak against the grain for tenderness.
  • Cook eggs separately in ribbons to avoid scrambling them unevenly in the rice.
  • Store leftovers in an airtight container in the fridge for up to 3 days or freeze for up to 1 month.
  • Reheat gently in a skillet with a splash of water or soy sauce to maintain moisture.