Butter Chicken Fried Rice (Print)

Savor a fusion of creamy butter chicken and fragrant fried rice for a satisfying meal.

# Ingredients:

→ Leftovers

01 - 2 cups leftover butter chicken with sauce, boneless pieces preferred

→ Rice

02 - 3 cups cooked rice, preferably day-old and cold

→ Vegetables

03 - 1/2 cup frozen peas
04 - 1/2 cup diced carrots
05 - 1 small onion, finely chopped
06 - 2 green onions, sliced, plus extra for garnish

→ Sauces & Seasonings

07 - 2 tablespoons soy sauce, gluten-free if required
08 - 1 tablespoon tomato paste, optional
09 - 1/2 teaspoon garam masala, optional
10 - Salt and freshly ground black pepper, to taste

→ Oils & Fats

11 - 2 tablespoons unsalted butter
12 - 1 tablespoon vegetable oil

→ Eggs (optional)

13 - 2 large eggs, lightly beaten

# Instructions:

01 - Ready all ingredients before starting as cooking proceeds rapidly.
02 - Heat vegetable oil and 1 tablespoon butter in a large wok or skillet over medium-high heat. Add chopped onion and diced carrots; sauté for 2 to 3 minutes until slightly softened.
03 - Create space by pushing vegetables to one side. Pour in beaten eggs and scramble gently until just set. Combine with vegetables.
04 - Incorporate cold cooked rice, breaking up any clumps. Stir-fry for 2 to 3 minutes until heated through.
05 - Stir in leftover butter chicken including sauce, frozen peas, sliced green onions, and optional tomato paste.
06 - Add soy sauce, optional garam masala, salt, and black pepper. Mix thoroughly and cook for an additional 3 to 4 minutes until evenly heated.
07 - Add the remaining tablespoon of butter for richness and toss to incorporate fully.
08 - Taste and adjust seasoning as needed. Garnish with extra green onions before serving.
09 - Serve hot as a satisfying main dish.

# Pro Tips:

01 -
  • Transforms ordinary leftovers into something that tastes intentional and restaurant-worthy.
  • Ready in 30 minutes, which means you can feed four people without the stress.
  • That creamy-savory-aromatic combination keeps you coming back for second helpings.
02 -
  • Cold, day-old rice is non-negotiable—warm fresh rice will turn into mushy clumps no matter how hard you stir.
  • Keep your heat at medium-high but not screaming hot; high enough to cook fast, not so high that things burn before the rice softens.
  • Don't skip tasting and adjusting at the end. The soy sauce and salt levels matter, and butter chicken sauces vary, so yours might need a tiny bit more or less seasoning than someone else's.
03 -
  • Use basmati or jasmine rice when you're cooking rice ahead specifically for fried rice—they stay separate when cold instead of glugging together.
  • Have your butter chicken and everything else prepped and within arm's reach before you start cooking; once the wok is hot, you're committed to moving fast.
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