Save to Pinterest I stumbled upon this combination one Tuesday night when I had takeout butter chicken sitting next to a container of leftover fried rice from the weekend. Instead of choosing between them, I threw everything into a hot wok and watched something magical happen. The creamy tomato sauce coated every grain of rice while those warming Indian spices mingled with the savory soy notes. My roommate walked in asking what smelled so incredible, and honestly, I could barely believe I'd created it myself. Now it's become my go-to solution for those containers of sauce-heavy leftovers that seem too precious to toss but not quite enough for a full meal.
Last month, my cousin came over for dinner looking exhausted after a brutal week at work. I made a double batch of this fried rice and watched her shoulders drop with every bite. She said it tasted like a warm hug from two different cultures at once. We sat at the counter picking at the wok with forks, talking until midnight, and she asked for the recipe before she even put on her coat.
Ingredients
- Leftover butter chicken: The sauce is liquid gold here, coating each grain of rice with creamy tomato goodness, so use every drop
- Cold cooked rice: Day-old rice from the fridge is non-negotiable for that perfect restaurant texture where every grain stays separate
- Butter: That final tablespoon melted at the end creates the rich, glossy finish that makes this feel indulgent
Instructions
- Get everything ready first:
- Measure out all your ingredients and chop the vegetables before you turn on the stove because fried rice waits for no one
- Heat your wok:
- Warm the oil and one tablespoon butter over medium-high heat until shimmering and fragrant
- Start the vegetables:
- Sauté the onions and carrots until they soften slightly and the onions turn translucent
- Add the eggs:
- Push vegetables to one side and scramble the eggs until just set, then mix them through
- Toss in the rice:
- Add your cold rice and stir-fry for a few minutes, breaking up any clumps with your spatula
- Bring it all together:
- Add the butter chicken, peas, green onions, and all the seasonings, stirring until everything is hot and evenly coated
- Finish with butter:
- Stir in that last tablespoon of butter and taste, adjusting the salt and pepper before serving
Save to Pinterest 
Save to Pinterest This recipe saved me during finals week when cooking real meals felt impossible but I still needed something substantial to keep me going. The smell of garam masala hitting hot butter became my signal that everything was going to be okay.
Making It Your Own
I've learned that bell peppers or corn work beautifully here if you want more color and crunch. Sometimes I'll throw in extra vegetables if the leftover chicken seems sparse.
Perfect Rice Every Time
Spread your cooked rice on a baking sheet and refrigerate it uncovered for a few hours before making this dish. The grains dry out just enough to stay distinct and fluffy in the wok.
Serving Suggestions
A simple cucumber raita or fresh green salad on the side cuts through the richness beautifully and adds a cooling contrast to all those warm spices.
- Squeeze fresh lime over each bowl right before eating for a bright pop of acidity
- Keep extra soy sauce on the table for those who love an extra salty kick
- Make a double batch and freeze portions for those nights when even 30 minutes feels too long
Save to Pinterest 
Save to Pinterest There's something deeply satisfying about turning odds and ends into a meal that feels deliberate and cared for. That's the real magic here.
Recipe FAQs
- → Can I use fresh butter chicken instead of leftovers?
Absolutely. If making fresh butter chicken, reduce the sauce slightly before adding to the rice so the dish doesn't become too liquid. The flavors will meld beautifully with the fried rice.
- → Why should I use day-old rice?
Cold, day-old rice has dried out slightly, which prevents it from becoming mushy during stir-frying. Freshly cooked rice contains too much moisture and can turn sticky or clumpy when fried.
- → How can I make this dairy-free?
Replace the butter with coconut oil or olive oil. If your leftover butter chicken contains cream or dairy, you may want to use a smaller amount or balance it with more rice to reduce the dairy intensity per serving.
- → What other vegetables work well in this dish?
Bell peppers, corn, diced zucchini, or snap peas all add great texture and flavor. For a protein boost, consider adding edamame or diced tofu along with the vegetables.
- → Can I freeze this dish?
This dish freezes well for up to 2-3 months. Portion it into airtight containers and thaw overnight in the refrigerator before reheating. The texture may soften slightly but will still be delicious.
- → How spicy is this dish?
The spice level depends on your original butter chicken. If it's mild, add chopped green chilies or red pepper flakes during cooking. For more heat, serve with hot sauce on the side.