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If you're using frozen or refrigerated rice cakes, soak them in water for 20-30 minutes or as per package instructions, then dry them with a kitchen towel. If you're using fresh rice cakes, you can skip this step.
Heat one tablespoon of oil in a large skillet over medium-high heat. Add the rice cakes and do not touch them. Fry them for two minutes until the bottom gets crispy and slightly golden. At this point, you can flip the rice cakes and try to get a little bit of color on each one. This should take another 3 minutes. The rice cakes will want to stick together but you can gently separate them with a spatula. Remove the rice cakes to a plate.
Reduce the heat to medium and add the butter, honey, brown sugar, and soy sauce. Cook and stir for about 1 minute until the sugar dissolves.
Return the rice cakes to the pan and toss to coat them evenly. Cook for another 1-2 minutes to reduce the sauce to a glaze. Serve immediately!