Butter Chicken Fried Rice (Print Version)

Flavorful fusion combining creamy butter chicken with fragrant fried rice. A quick, satisfying meal ready in 30 minutes.

# What You Need:

→ Leftovers

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

→ Rice

02 - 3 cups cooked rice (preferably day-old, 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
08 - 1 tablespoon tomato paste (optional, for extra color)
09 - 1/2 teaspoon garam masala (optional, for extra flavor)
10 - Salt and freshly ground black pepper, to taste

→ Oils & Fats

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

→ Eggs

13 - 2 large eggs, lightly beaten (optional)

# Directions:

01 - Prepare all ingredients and have them ready, as the cooking process moves quickly.
02 - In a large wok or skillet, heat the vegetable oil and 1 tablespoon butter over medium-high heat.
03 - Add the onion and carrots. Sauté for 2-3 minutes until slightly softened.
04 - If using eggs, push the vegetables to the side, pour in the beaten eggs, and scramble until just set. Mix with the vegetables.
05 - Add the cold rice, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
06 - Stir in the leftover butter chicken (chicken pieces and sauce). Add peas, green onions, and tomato paste (if using).
07 - Season with soy sauce, garam masala, salt, and pepper. Stir well to combine, ensuring everything is evenly coated and heated through, about 3-4 minutes.
08 - Add the remaining tablespoon of butter for richness. Toss to combine.
09 - Taste and adjust seasoning if needed. Garnish with extra green onions.
10 - Serve hot as a main dish.

# Expert Tips:

01 -
  • It rescues leftovers from boring lunch fate and turns them into something people actually get excited about.
  • The whole thing comes together in less time than it takes to watch a sitcom episode, with minimal cleanup.
  • You get that satisfying wok hei flavor without needing to master traditional fried rice technique.
  • It is the kind of dish that makes you look creative when you are really just being practical.
02 -
  • Cold rice is non-negotiable because warm or freshly cooked rice turns gummy and clumpy the second it hits the wok, something I learned the hard way on a night I was too impatient to wait.
  • Do not drown the rice in leftover sauce thinking more is better, you want enough to flavor and coat, not turn it into a stew.
  • High heat is your friend here, it keeps everything moving and prevents steaming, which is what makes fried rice taste flat.
  • If your butter chicken has big chicken pieces, chop them smaller before adding so every bite has a good balance of chicken, rice, and vegetables.
03 -
  • Use the biggest wok or skillet you have because overcrowding the pan traps steam, and steamed fried rice is just sad rice.
  • Taste your butter chicken before you start and adjust the seasoning in the final dish accordingly, some leftovers lose their punch overnight and need a little help.
  • If you want restaurant-level flavor, add a tiny pinch of sugar along with the soy sauce to balance the acidity and round out the taste.
  • Leftovers reheat beautifully in a hot skillet with a splash of water or broth, much better than the microwave which makes everything soggy.
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