Butter Chicken Fried Rice (Printer view)

A flavorful fusion dish blending creamy butter chicken with aromatic fried rice—perfect for transforming leftovers into a comforting meal.

# What You'll 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 (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 (optional)

13 - 2 large eggs, lightly beaten

# 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 Suggestions:

01 -
  • It transforms boring leftovers into something that feels completely new and exciting, not like reheated takeout.
  • The creamy butter chicken sauce coats every grain of rice with flavor, creating this ridiculously satisfying texture.
  • You can have a full meal on the table in under thirty minutes without any complicated techniques.
  • It uses what you already have, which means less food waste and fewer trips to the grocery store.
02 -
  • Cold, day-old rice is non-negotiable, fresh rice will turn sticky and clumpy no matter how carefully you stir.
  • Do not overcrowd the wok, if you are doubling the recipe, cook it in two batches or the temperature will drop and everything will steam instead of fry.
  • Add the butter chicken sauce gradually if yours is very thick, you want the rice coated but not swimming in liquid.
  • Taste before adding salt because both the butter chicken and soy sauce are already salty.
03 -
  • Use basmati or jasmine rice for the best texture and fragrance, they hold up beautifully and do not get gummy.
  • If your butter chicken has large pieces of chicken, shred or chop them smaller so they distribute evenly throughout the rice.
  • Let the rice sit undisturbed for thirty seconds at a time while stir-frying, this creates those delicious slightly crispy bits everyone fights over.
  • A well-seasoned wok makes all the difference, if yours is new or sticky, use a non-stick skillet instead.
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