Butter Chicken Fried Rice (Printable View)

Flavorful fusion combining creamy butter chicken with fragrant fried rice for a comforting, satisfying meal in just 30 minutes.

# 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 & Seasonings

07 - 2 tablespoons soy sauce
08 - 1 tablespoon tomato paste
09 - 1/2 teaspoon garam masala
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

# How To Make It:

01 - Prepare and measure all ingredients before beginning, as the cooking process moves rapidly once started.
02 - Heat vegetable oil and 1 tablespoon butter in a large wok or skillet over medium-high heat until butter melts and begins to shimmer.
03 - Add chopped onion and diced carrots to the hot wok. Sauté for 2-3 minutes until vegetables begin to soften and onion turns translucent.
04 - Push vegetables to one side of the wok. Pour beaten eggs into the cleared space and scramble quickly until just set. Combine with vegetables.
05 - Add cold cooked rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until rice is heated through and slightly toasted.
06 - Add leftover butter chicken pieces along with sauce, frozen peas, sliced green onions, and tomato paste if using. Toss everything together.
07 - Drizzle with soy sauce and sprinkle with garam masala, salt, and pepper. Stir vigorously for 3-4 minutes until everything is evenly coated and piping hot.
08 - Add remaining 1 tablespoon butter and toss to melt and coat the fried rice. This creates a glossy finish and adds richness.
09 - Taste and adjust seasoning with more salt or pepper if needed. Garnish with additional green onion slices and serve immediately while hot.

# Expert Advice:

01 -
  • The sauce from the butter chicken coats every grain of rice, creating these perfect little pockets of flavor that burst when you take a bite.
  • Its ready in just 30 minutes but tastes like something that took hours to develop those complex flavors.
02 -
  • Breaking up the cold rice with your fingers before adding it to the pan prevents those stubborn clumps that refuse to separate during cooking.
  • Adding the frozen peas at the very end keeps them bright green and prevents that gray, overcooked look that can make the whole dish seem dull.
03 -
  • If your butter chicken doesnt have much sauce left, stir in 2-3 tablespoons of tomato sauce or cream to create that necessary moisture that coats the rice.
  • Toast your rice in the pan for a minute before adding the butter chicken sauce for a subtle nutty flavor that elevates the entire dish.
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