Butter Chicken Fried Rice (Printable Version)

Aromatic fusion of creamy butter chicken and fragrant fried rice with vegetables, ready in 30 minutes using leftovers.

# What You Need:

→ 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, use gluten-free if needed
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

# Steps:

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 with 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. Serve hot as a main dish.

# Expert Pointers:

01 -
  • It transforms two leftovers into something that tastes even better than the original dishes combined
  • The whole thing comes together in under 15 minutes once your ingredients are prepped
  • You get those rich butter chicken flavors without spending hours simmering sauce from scratch
02 -
  • Cold rice is the difference between authentic fried rice texture and sticky disappointment. If you only have freshly cooked rice, spread it on a baking sheet and freeze it for 20 minutes.
  • Do not overcrowd your wok or the ingredients will steam instead of fry. If you are doubling the recipe, cook in two batches for the best results.
  • The butter chicken sauce will thicken rapidly as it coats the rice, so have everything ready to add immediately. Once that sauce hits the hot rice, do not walk away.
03 -
  • If your butter chicken sauce is very thick, thin it slightly with a tablespoon of water before adding to the rice. This helps it coat evenly without creating sticky clumps.
  • The garam masala in the seasoning is optional but highly recommended. It bridges the gap between the butter chicken flavors and the fried rice technique.
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