Note to self: I ended up making waaay too much biryani for 2 people. At this rate I think we would be eating it breakfast, lunch and dinner for a week so I wanted to find creative ways to repurpose it so we wouldn’t be eating the same thing every day. I thought about how Chinese fried rice usually uses day old rice and it’s actually recommended to use cold rice because it fries up better. I decided to make a Pakistani/Asian fusion version of chinese fried rice using leftover biryani instead and if I do declare it came out pretty good! I was worried the flavors might not mesh well but I think it turned out fun and new. I didn’t have any peas which sucked because the bright green would’ve looked super pretty in the dish. But overall it was yummy and Moudi liked it.
I adapted this recipe from chefsavvy.com and replaced the rice with biryani and added corn to the mix. I also halved the recipe because I wanted to use the rest of the biryani to make something new. Overall definitely give it a shot and if you don’t have biryani you can always use plain white rice! Just make sure it’s a day or two old so it can fry up without being sticky.
- 2 cups cooked and chilled leftover biryani
- 3 tablespoons butter, divided
- 2 eggs
- ½ tbsp minced garlic
- ¼ cup diced onions
- ½ cup diced carrots
- ¼ cup diced celery
- ½ cup corn
- ¼ cup peas (optional)
- ¼ cup chopped biryani chicken (optional)
- 1½ tbsp low sodium soy sauce
- 1 tablespoons oyster sauce
- ½ teaspoon sesame oil
- 1 tbsp sliced green onions
- Heat 1 tbsp of butter into a large skillet.
- Add 2 eggs and scramble until fully cooked. Remove them from the pan and set aside.
- Add 1 tbsp of butter into the pan and once melted add ½ tbsp minced garlic. Cook for 30 seconds-1 minute.
- Add ½ cup diced carrots, ¼ cup diced celery and ¼ cup diced onion to the pan and cook until tender, 5 minutes.
- Add ½ cup corn and if you’re adding peas add it now. Cook for 1 minute.
- Add 1 tbsp butter, 2 cups cold leftover biryani and sauté for 3-4 minutes. The rice should brown up a bit.
- Add ¼ cup chicken, 1½ tbsp low sodium soy sauce, 1 tablespoons oyster sauce
- Add the eggs back to the pan and cook for 1-2 minutes to heat through.
- Serve immediately with green onions or cilantro for garnish, if desired.
Serving size: 1-2 people
Original recipe adapted from: https://chefsavvy.com/the-best-fried-rice/