# 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, 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
13 - 2 large eggs, lightly beaten, optional
# Step-by-Step Guide:
01 - Mise en place all ingredients before beginning as stir-frying requires quick execution.
02 - In a large wok or skillet, heat vegetable oil and 1 tablespoon butter over medium-high heat until butter melts and shimmering.
03 - Add chopped onion and diced carrots. Sauté for 2-3 minutes until onions become translucent and carrots slightly softened.
04 - If using eggs, push vegetables to one side of the pan. Pour beaten eggs into the cleared space and scramble until just set. Combine with vegetables.
05 - Add cold cooked rice to the pan, breaking up any clumps with your spatula. Stir-fry for 2-3 minutes until rice is heated through and beginning to toast slightly.
06 - Add leftover butter chicken including sauce. Stir in frozen peas, sliced green onions, and tomato paste if using.
07 - Drizzle with soy sauce and sprinkle with garam masala, salt, and pepper. Toss everything together thoroughly ensuring even distribution of sauces and spices. Continue cooking for 3-4 minutes until fully heated through.
08 - Add remaining 1 tablespoon butter and toss until melted and coating the rice. Taste and adjust seasoning as needed.
09 - Transfer to serving bowls and garnish with reserved sliced green onions. Serve immediately while hot.
