Butter Chicken Fried Rice (Printable)

Flavorful fusion combining creamy butter chicken with fragrant fried rice in just 30 minutes—perfect for using up 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

# Directions:

01 - Prepare and measure all ingredients before starting. Cooking moves quickly once the heat is on, so have everything ready and within reach.
02 - In a large wok or deep skillet, heat vegetable oil and 1 tablespoon butter over medium-high heat until butter melts and mixture shimmers.
03 - Add chopped onion and diced carrots. Sauté for 2-3 minutes until onions turn translucent and carrots begin to soften.
04 - Push vegetables to one side of the wok. Pour beaten eggs into the empty space and scramble quickly until just set. Mix with the vegetables.
05 - Add cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until rice is heated through and begins to toast slightly.
06 - Add leftover butter chicken including sauce along with frozen peas, green onions, and tomato paste if using. Stir well to distribute evenly.
07 - Drizzle with soy sauce and sprinkle garam masala, salt, and pepper. Toss everything together for 3-4 minutes until fully coated and piping hot.
08 - Stir in remaining 1 tablespoon butter. Let it melt and coat the rice for extra richness and glossy finish.
09 - Taste the fried rice and adjust seasoning with more salt or pepper if needed. Transfer to serving plates and garnish with extra green onions.
10 - Serve immediately while hot as a complete main dish.

# Expert Suggestions:

01 -
  • The sauce from the butter chicken seeps into every grain of rice, creating flavor depths you just cant achieve with regular fried rice seasonings.
  • Its honestly the most delicious way to transform leftovers into something that tastes intentional rather than like an afterthought.
02 -
  • Never use hot, freshly cooked rice or youll end up with a soggy mess – cooling rice overnight allows the grains to firm up and separate beautifully.
  • The garam masala added at the end rather than cooked with the vegetables preserves its aromatic qualities that would otherwise disappear with prolonged heat.
03 -
  • If your butter chicken doesnt have enough sauce, stir in 2 tablespoons of tomato paste and a splash of heavy cream to create that signature richness.
  • Letting the finished dish rest covered for 5 minutes before serving allows the flavors to settle and meld together beautifully.
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