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Air Fryer Fried Rice recipe card

Air Fryer Fried Rice

Crispy edged takeout style fried rice made fast in the air fryer
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 bowls
Course: Main
Cuisine: Asian
Calories: 290
Ingredients Method Notes

Ingredients
  

Ingredients
  • 3 cups cooked white rice cold
  • 2 tbsp vegetable oil
  • 1 cup carrots diced
  • 1 cup frozen green peas
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 2 large eggs beaten
  • 3 tbsp low sodium soy sauce
  • 1/4 cup green onions chopped
  • 1/4 tsp kosher salt

Method
 

  1. Break up the cold rice with a fork and chop all vegetables into bite size pieces.
  2. Preheat the air fryer to 350°F.
  3. Lightly oil the air fryer basket, add the beaten eggs and salt, and air fry 5 minutes, stirring once, until scrambled; remove to a plate.
  4. Add the vegetable oil to the basket, then add onion, carrots, peas, and garlic; air fry 6 minutes, stirring halfway through, until tender and fragrant.
  5. Add the cold rice and soy sauce; stir well to coat and spread into an even layer.
  6. Air fry 7 minutes, stirring every 2 to 3 minutes, then leave untouched for the last 2 minutes for crisp edges.
  7. Fold in scrambled eggs and green onions and air fry 3 minutes to heat through; serve hot.

Notes

- Use cold cooked rice for separate grains and crisp edges.
- If using freshly cooked rice, spread it on a sheet pan and chill 30 minutes before cooking.
- Cook in batches if your basket looks crowded so the rice toasts instead of steaming.
- Swap sesame oil for a toastier finish.