Butter Chicken Fried Rice (Print Version)

Creamy butter chicken meets fragrant fried rice in this easy 30-minute fusion dish, 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 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 and 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 and Fats

11 - 2 tablespoons unsalted butter
12 - 1 tablespoon vegetable oil

→ Eggs

13 - 2 large eggs, lightly beaten, optional

# How To Make It:

01 - Prepare all ingredients and arrange them within reach, as the cooking process progresses rapidly.
02 - In a large wok or deep skillet, heat the vegetable oil and 1 tablespoon butter over medium-high heat until shimmering.
03 - Add the chopped onion and diced carrots. Sauté for 2 to 3 minutes until slightly softened and fragrant.
04 - If using eggs, push the vegetables to the side of the wok. Pour in the beaten eggs and scramble until just set. Combine with the vegetables.
05 - Add the cold rice, breaking up any clumps with the spatula. Stir-fry for 2 to 3 minutes until heated through and separated.
06 - Stir in the leftover butter chicken with its sauce, frozen peas, sliced green onions, and tomato paste if using. Combine thoroughly.
07 - Add soy sauce, garam masala, salt, and pepper. Stir constantly for 3 to 4 minutes, ensuring all components are evenly coated and heated through.
08 - Add the remaining 1 tablespoon of butter and toss to distribute for added richness and flavor.
09 - Taste the fried rice and adjust seasonings as needed with additional salt, pepper, or soy sauce.
10 - Transfer to serving bowls and garnish with extra sliced green onions. Serve immediately while hot.

# Expert Tips:

01 -
  • It transforms leftovers into something that feels intentional and exciting, not like reheated takeout.
  • The fusion of creamy Indian spices with the texture of fried rice creates a flavor profile you won't find anywhere else.
  • Everything comes together in one pan in under twenty minutes, perfect for nights when you're hungry but not motivated.
  • It's endlessly adaptable—throw in whatever vegetables are wilting in your crisper drawer and it still works.
02 -
  • Cold, day-old rice is non-negotiable—freshly cooked rice has too much moisture and will turn into a sticky, mushy mess no matter how high your heat.
  • Don't skimp on the high heat; fried rice needs that intense temperature to develop the slightly charred, smoky flavor that makes it taste restaurant-quality.
  • If your butter chicken is too thick, add a splash of water or chicken broth so the sauce can coat the rice instead of clumping.
03 -
  • Use a well-seasoned wok or a large cast-iron skillet—the higher the heat tolerance, the better your fried rice will taste.
  • If you don't have leftover butter chicken, this technique works with tikka masala, korma, or any creamy Indian curry with similar results.
  • Add a tiny splash of fish sauce along with the soy sauce for an extra layer of umami that nobody will be able to identify but everyone will love.
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