Leftover Biryani Chinese Fried Rice

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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


  1. Heat 1 tbsp of butter into a large skillet.
  2. Add 2 eggs and scramble until fully cooked. Remove them from the pan and set aside.
  3. Add 1 tbsp of butter into the pan and once melted add ½ tbsp minced garlic. Cook for 30 seconds-1 minute.
  4. Add ½ cup diced carrots, ¼ cup diced celery and ¼ cup diced onion to the pan and cook until tender, 5 minutes.
  5. Add ½ cup corn and if you’re adding peas add it now. Cook for 1 minute.
  6. Add 1 tbsp butter, 2 cups cold leftover biryani and sauté for 3-4 minutes. The rice should brown up a bit.
  7. Add ¼ cup chicken, 1½ tbsp low sodium soy sauce, 1 tablespoons oyster sauce
  8. Add the eggs back to the pan and cook for 1-2 minutes to heat through.
  9. Serve immediately with green onions or cilantro for garnish, if desired.

Serving size: 1-2 people

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Original recipe adapted from: https://chefsavvy.com/the-best-fried-rice/

5 Comments Add yours

  1. attiya says:


    1. foodjabi says:

      Thank you so much! ☺️💕

    1. foodjabi says:

      Thanks for the reblog!🙈🎉

      1. You’re welcome !

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