# 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, 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 (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)
# Directions:
01 - Prepare all ingredients and have them ready, as the cooking process moves quickly.
02 - In a large wok or skillet, heat the vegetable oil and 1 tablespoon butter over medium-high heat.
03 - Add the onion and carrots. Sauté for 2-3 minutes until slightly softened.
04 - If using eggs, push the vegetables to the side, pour in the beaten eggs, and scramble until just set. Mix with the vegetables.
05 - Add the cold rice, breaking up any clumps. Stir-fry for 2-3 minutes until heated through.
06 - Stir in the leftover butter chicken (chicken pieces and sauce). Add peas, 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. Toss to combine.
09 - Taste and adjust seasoning if needed. Garnish with extra green onions.
10 - Serve hot as a main dish.
