Butter Chicken Fried Rice (Printable Version)

A satisfying fusion of creamy butter chicken and savory fried rice, ready in just 30 minutes.

# Components:

→ 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 - ½ cup frozen peas
04 - ½ 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)
09 - ½ 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

# Preparation steps:

01 - Gather and prepare all ingredients to ensure a smooth cooking process.
02 - Heat vegetable oil and 1 tablespoon butter in a large wok or skillet over medium-high heat. Add chopped onion and diced carrots, sautéing for 2 to 3 minutes until slightly softened.
03 - If using eggs, push vegetables to one side, pour in the beaten eggs, and scramble until just set. Combine with vegetables.
04 - Incorporate cold cooked rice, breaking up any clumps. Stir-fry for 2 to 3 minutes until heated through.
05 - Add leftover butter chicken including sauce, frozen peas, sliced green onions, and optional tomato paste. Stir thoroughly.
06 - Season with soy sauce, garam masala, salt, and freshly ground black pepper. Stir well for 3 to 4 minutes until evenly coated and heated through.
07 - Add the remaining tablespoon of butter for richness and toss to combine.
08 - Taste and adjust seasoning as needed. Garnish with additional sliced green onions.
09 - Serve immediately as a main course.

# Expert Advice:

01 -
  • It transforms leftovers into something that tastes intentional and restaurant-quality, not like reheated scraps.
  • The creamy butter chicken sauce coats every grain of rice, giving you flavor in every bite without needing additional cooking.
  • Ready in 30 minutes flat, which means a proper dinner on nights when you're too tired to think.
02 -
  • Room-temperature or cold rice is essential—warm rice will stick together no matter how much you stir, and you'll end up with clumpy fried rice instead of separated, individual grains.
  • Don't skip the high heat. Medium-high is the minimum; the faster everything cooks, the more the rice stays light and separate and the vegetables stay crisp instead of steamed into softness.
  • The butter chicken sauce is your secret weapon, so make sure it's actually saucy. If your leftover curry is dry, add a splash of water or cream to loosen it before mixing it into the rice.
03 -
  • If your butter chicken is particularly spicy, let people customize with a squeeze of lime juice or a dollop of cooling yogurt on the side—it lets everyone dial the heat to their preference.
  • Make this in a true wok if you have one. The sloped sides and concentrated heat make a huge difference in how quickly everything cooks and how evenly it gets coated in sauce and butter.
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