Butter Chicken Fried Rice (Printable)

A rich fusion of creamy butter chicken and fragrant fried rice for a satisfying main dish.

# Components:

→ Leftovers

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

→ Rice

02 - 3 cups cooked day-old cold rice

→ 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 needed
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

# Method:

01 - Gather and prepare all ingredients to ensure a smooth cooking process.
02 - In a large wok or deep skillet, heat vegetable oil and 1 tablespoon butter over medium-high heat. Add onion and diced carrots; sauté 2 to 3 minutes until slightly softened.
03 - Push vegetables to one side, pour beaten eggs into the empty side, scramble until just set, then combine with vegetables.
04 - Add cold cooked rice, breaking up any clumps. Stir-fry for 2 to 3 minutes until thoroughly heated.
05 - Add leftover butter chicken including sauce, frozen peas, sliced green onions, and tomato paste if using. Stir to combine.
06 - Season with soy sauce, garam masala, salt, and pepper. Stir-fry for 3 to 4 minutes until everything is evenly coated and heated through.
07 - Add remaining tablespoon of butter for richness and toss to combine evenly.
08 - Taste and adjust seasoning as needed. Garnish with additional green onions before serving hot.

# Expert Advice:

01 -
  • It transforms leftovers into something that tastes intentional and restaurant-worthy, not like sad reheated food.
  • The whole thing comes together in under 30 minutes, which means dinner when you're genuinely hungry, not stressed.
  • There's built-in flexibility—add eggs for protein, skip the garam masala if you want it milder, throw in whatever vegetables are lurking in your freezer.
02 -
  • Day-old cold rice is not a preference; it's essential—fresh warm rice will steam and glue together no matter how much you stir, and you'll end up with mush instead of fried rice.
  • Add the butter chicken near the end so its sauce coats the rice without diluting or steaming it; if it sits in the heat too long, it can separate and look oily instead of creamy.
  • Taste as you go, because every butter chicken recipe is different in salt and spice level, and soy sauce strength varies—you're aiming for balanced, not one-note.
03 -
  • Use your wok or largest skillet; a crowded pan steams instead of fries, so give the rice room to move and make contact with the hot surface.
  • If your butter chicken has mostly sauce and fewer pieces, add a splash of the rice cooking water to stretch the sauce and prevent the dish from being too heavy, then reduce the soy sauce slightly to balance salt.
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