# Ingredient List:
→ 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, 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
→ Eggs (Optional)
13 - 2 large eggs, lightly beaten
# Steps:
01 - Prepare all ingredients and have them ready before cooking, as the stir-frying process moves quickly once started.
02 - In a large wok or 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 2-3 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. Mix with the vegetables.
05 - Add the cold rice to the wok, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until heated through and slightly toasted.
06 - Stir in the leftover butter chicken, including both the chicken pieces and sauce. Add the frozen peas, sliced green onions, and tomato paste if using.
07 - Season with soy sauce, garam masala, salt, and pepper. Stir well to combine, ensuring everything is evenly coated and heated through, about 3-4 minutes.
08 - Add the remaining tablespoon of butter for richness and toss to combine until melted and glossy.
09 - Taste and adjust seasoning if needed. Garnish with extra green onions and serve hot as a main dish.
