Save to Pinterest One evening, staring into my fridge at containers of leftover butter chicken and cold rice, I had one of those moments where laziness met inspiration. I was too tired to cook anything elaborate, but I also didn't want to just microwave leftovers and call it dinner. The wok was already on the stove from an earlier stir-fry attempt, so I thought, why not throw it all together? What emerged was this beautiful fusion chaos that tasted better than either dish did on its own.
The first time I made this for friends, they arrived expecting something traditional, maybe curry with naan on the side. When I brought out this colorful, glossy fried rice situation, there was a moment of confused silence before someone took a bite and immediately went back for seconds. By the end of the night, two people had texted themselves the recipe from my phone. It became my go-to dish whenever I needed to feed people quickly without looking like I was trying too hard.
Ingredients
- Leftover butter chicken: The star of the show, bringing all that creamy, spiced richness to the rice. Make sure it has plenty of sauce, because that is what coats everything and makes this dish work.
- Cooked rice: Day-old, cold rice is crucial here because fresh rice gets mushy when stir-fried. The grains need to be separate and slightly dried out so they can absorb the sauce without turning to mush.
- Frozen peas and diced carrots: These add color, texture, and a slight sweetness that balances the rich butter chicken. No need to thaw them first, they cook quickly in the hot wok.
- Onion and green onions: The regular onion gives a savory base, while green onions add a fresh, sharp bite at the end. Keep some green onion for garnish because it looks beautiful and tastes bright.
- Soy sauce: This might seem odd in an Indian-inspired dish, but it adds that umami depth and saltiness that fried rice needs. Use gluten-free soy sauce if that matters to you.
- Tomato paste: Optional, but it deepens the color and adds a little extra tang that plays nicely with the butter chicken.
- Garam masala: A small amount reinforces those warm Indian spices without overwhelming everything.
- Butter and vegetable oil: The oil prevents the butter from burning at high heat, and that final knob of butter at the end makes everything glossy and luxurious.
- Eggs: Completely optional, but they add protein and richness, plus those little bits of scrambled egg throughout are always a welcome surprise.
Instructions
- Get Everything Ready:
- Before you turn on the heat, line up all your ingredients within arm's reach. Fried rice moves fast, and you do not want to be chopping onions while your rice burns.
- Heat the Wok:
- Get your wok or large skillet screaming hot, then add the oil and one tablespoon of butter. When the butter foams, you are ready to go.
- Cook the Aromatics:
- Toss in the onion and carrots, stirring constantly for two to three minutes. They should soften slightly but still have some bite, and your kitchen will start smelling amazing.
- Scramble the Eggs:
- If using eggs, push everything to one side, pour the beaten eggs into the empty space, and scramble them quickly. Once they are just set, mix them back in with the vegetables.
- Add the Rice:
- Break up any clumps of cold rice with your hands before adding it to the wok. Stir-fry for two to three minutes, letting the grains get a little toasted and separate.
- Stir in the Butter Chicken:
- Add your leftover butter chicken with all its glorious sauce, along with the peas, green onions, and tomato paste. Everything should start turning that beautiful orange color.
- Season and Combine:
- Drizzle in the soy sauce, sprinkle the garam masala, salt, and pepper, then toss everything together for three to four minutes. Make sure every grain of rice is coated and heated through.
- Finish with Butter:
- Drop in that last tablespoon of butter and toss until it melts and coats everything in a glossy sheen. This is what takes it from good to unforgettable.
- Taste and Adjust:
- Always taste before serving, you might want more salt, soy sauce, or a pinch more garam masala. Garnish with extra green onions and serve immediately.
Save to Pinterest There was a rainy Tuesday when I made this just for myself, eating it straight from the wok while standing at the counter. No plating, no ceremony, just me and a wooden spoon and this incredibly comforting bowl of fusion chaos. It was one of those small, perfect moments where food feels like a hug, and I realized that sometimes the best meals are the ones you stumble into by accident. This dish has that magic.
Making It Your Own
The beauty of this recipe is how forgiving and flexible it is, welcoming whatever you have lurking in your fridge. I have tossed in leftover roasted bell peppers, added a handful of corn for sweetness, and even stirred through some wilted spinach at the end. If you like heat, finely chopped green chilies or a spoonful of chili garlic sauce will wake everything up. Some nights I skip the eggs entirely, other times I fry one sunny-side up and slide it on top for pure indulgence.
Serving Suggestions
While this dish is absolutely hearty enough to stand alone, a cool, creamy cucumber raita on the side cuts through the richness beautifully. A simple green salad with a tangy vinaigrette also works wonders, adding freshness and crunch to balance all that buttery, spiced rice. Sometimes I serve it with a wedge of lime and let everyone squeeze their own, which brightens the whole plate in a way that feels just right.
Storage and Reheating
Leftovers keep well in an airtight container in the fridge for up to three days, though the rice does absorb more sauce as it sits. When reheating, add a splash of water or a tiny bit of butter to loosen everything up, and use a hot skillet rather than the microwave if you can. The microwave works in a pinch, but the skillet brings back that slightly crispy texture that makes fried rice so satisfying.
- Store in shallow containers so it cools quickly and evenly.
- Reheat in small portions for the best texture and flavor.
- Add a few fresh green onions or a drizzle of soy sauce when reheating to perk everything back up.
Save to Pinterest This dish taught me that some of the best cooking happens when you stop overthinking and just trust your instincts. I hope it becomes one of those recipes you turn to on busy nights, when you want something that feels special without any fuss.
Recipe FAQs
- → Can I use fresh rice instead of day-old?
Day-old rice works best because it's drier and won't clump. If using fresh rice, spread it on a plate to cool and dry for 15-20 minutes before cooking, or refrigerate it briefly to achieve the right texture.
- → What vegetables can I substitute or add?
Bell peppers, corn, broccoli, snap peas, or mushrooms all work wonderfully. Add denser vegetables earlier in cooking and softer ones near the end. Keep the total vegetable volume around 1.5-2 cups for best balance.
- → Is this dish gluten-free?
Yes, if you use gluten-free soy sauce. Check your butter chicken sauce and all other ingredients for hidden gluten, particularly in store-bought sauces and broths.
- → How do I store and reheat leftovers?
Store in an airtight container for up to 3 days. Reheat gently in a wok or skillet over medium heat with a splash of water or additional butter to restore moisture and prevent sticking.
- → Can I make this without eggs?
Absolutely. Eggs add protein and richness but are optional. Simply skip step 4 and proceed directly to adding the cold rice. The dish remains satisfying and flavorful.
- → What's the best way to heat the butter chicken without overcooking it?
Add the butter chicken during the final stages, roughly 3-4 minutes before serving. Fold it in gently with its sauce to maintain tender chicken pieces and ensure even heating without drying out.