Butter Chicken Fried Rice (Printable)

A comforting fusion dish combining creamy butter chicken with fragrant fried rice for a satisfying 30-minute meal.

# What You Need:

→ Main Components

01 - 2 cups leftover butter chicken with sauce, boneless pieces preferred
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, 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

→ Optional Additions

13 - 2 large eggs, lightly beaten

# How-To:

01 - Prepare all ingredients and have them ready before cooking, as the stir-fry process moves quickly.
02 - Heat 1 tablespoon butter and vegetable oil in a large wok or skillet over medium-high heat.
03 - Add onion and carrots. Sauté for 2-3 minutes until slightly softened.
04 - If using eggs, push vegetables to the side, pour in beaten eggs, and scramble until just set. Mix with vegetables.
05 - Add cold rice, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
06 - Stir in leftover butter chicken with sauce. Add peas, green onions, and tomato paste if using.
07 - Add soy sauce, garam masala, salt, and pepper. Stir well to coat evenly. Cook 3-4 minutes until everything is heated through.
08 - Add remaining 1 tablespoon butter for richness. Toss to combine.
09 - Taste and adjust seasoning if needed. Garnish with extra green onions and serve hot.

# Expert Advice:

01 -
  • The way butter chicken sauce hugs each grain of rice creates pockets of intense flavor in every bite
  • Uses leftovers so brilliantly that no one will ever guess this was a refrigerator rescue mission
  • Ready in 30 minutes but tastes like a dish that simmered all afternoon
02 -
  • Cold, day-old rice is non-negotiable because fresh rice turns into a gluey mess the moment it hits the wok
  • Work in batches if your wok is overcrowded, otherwise the rice will steam instead of fry and you lose that coveted crispy texture
  • Resist the urge to add extra salt before the soy sauce has had a chance to work through the dish
03 -
  • Cast iron or carbon steel woks develop better flavor, but any large skillet works beautifully
  • Let the wok get smoking hot between additions for that authentic restaurant-style smokiness
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