This air fryer fried rice turns leftover white rice into a crisp-tender weeknight winner in under 20 minutes. It’s the kind of recipe that rescues cold rice from the fridge and turns it into a one-pan (well, one-basket) meal—ready for busy evenings, picky eaters, or when you want something flavorful without turning on the stove. If you like quick air-fried snacks and simple make-ahead mains, you might also enjoy easy fried string cheese bites as a companion appetizer for a casual dinner.
Why you’ll love this dish
This version of fried rice is fast, economical, and hands-off. The air fryer crisps the edges of the rice slightly while heating everything evenly—no greasy wok required. It’s also flexible: use it as a vegetarian side, a protein-packed lunch by adding tofu or chicken, or a family-friendly dinner with eggs and veggies.
“Perfect for when you only have leftovers and 20 minutes—the rice comes out with texture and a clean, savory flavor.”
Reasons to make it now: it uses pantry staples, the air fryer cuts down cooking time and cleanup, and the cold rice technique keeps the grains separate, preventing mushy fried rice.
Step-by-step overview
You’ll scramble the eggs in the air fryer first, briefly cook the aromatics and vegetables, then add cold rice and soy sauce to coat everything. Finish by folding the eggs and green onions in and warming for a few minutes. Expect about 15–20 minutes active air-fryer time once your fryer is preheated to 350°F (175°C).
What you’ll need
- 3 cups cooked white rice (preferably cold, day-old for best texture)
- 2 tbsp vegetable oil (canola or neutral oil; use 1 tbsp sesame oil + 1 tbsp neutral oil for nuttier flavor)
- 1 cup diced carrots
- 1 cup frozen green peas (no need to thaw)
- 1 medium onion, chopped (yellow or sweet)
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 3 tbsp low-sodium soy sauce (adjust to taste)
- ¼ cup chopped green onions (scallions)
Substitution notes: swap white rice for cooked jasmine for fragrance, or use day-old brown rice (see FAQ for timing adjustments). For a gluten-free version, use tamari instead of soy sauce.
Step-by-step instructions
- Preheat the air fryer to 350°F (175°C). This ensures even cooking and prevents the rice from steaming inside a cold basket.
- Lightly oil the air fryer basket or spray with nonstick spray. Pour the beaten eggs into the basket and tilt to spread in a thin layer. Cook for about 4–6 minutes until mostly set and slightly golden. Remove, chop or break into scramble-sized pieces, and set aside.
- Add 2 tbsp vegetable oil to the basket. Toss in the chopped onion, diced carrots, and frozen peas. Air fry at 350°F for 5–7 minutes, shaking the basket halfway, until the vegetables are tender and the onions are translucent.
- Add the cold cooked rice to the basket. Sprinkle the minced garlic over the rice and drizzle the soy sauce evenly. Use a heatproof spatula to break up clumps and toss so soy sauce coats the rice and veggies. Air fry for 2–3 minutes, then stir and spread rice out again.
- Fold the scrambled eggs and chopped green onions into the rice. Air fry another 3–4 minutes to warm everything through and let flavors meld. Taste and season with additional soy sauce or a few drops of sesame oil if desired. Serve immediately.
Best ways to enjoy it
This fried rice stands alone as a satisfying meal or as an easy side. Plate it with quick pickled cucumbers for brightness, or top with toasted sesame seeds and extra scallions. For heartier dinners, serve alongside grilled chicken, pan-fried salmon, or a saucy pork chop—pair it with a creamy mains like creamy pork chops over dirty rice for a comfort-food spread.
Storage and reheating tips
- Refrigeration: Transfer cooled fried rice to an airtight container and refrigerate within two hours. It will keep 3–4 days.
- Freezing: Portion into freezer-safe containers or bags; freeze up to 2 months. Thaw in the fridge overnight before reheating.
- Reheating: For best texture, reheat in the air fryer at 350°F for 4–6 minutes, stirring halfway. Alternatively, use a hot skillet with a splash of oil and stir-fry until warmed through. Microwaving works—add a sprinkle of water and cover to retain moisture—but the texture will be softer.
Food safety note: always cool leftovers quickly and reheat to at least 165°F (74°C) before serving.
Helpful cooking tips
- Use cold, day-old rice: freshly cooked rice is moist and clumps; cold rice yields separate grains and a better fried-rice texture.
- Don’t overcrowd the basket: if you have a small air fryer, work in batches so the rice and veggies get hot and slightly crisp instead of steaming.
- Break eggs into pieces before adding back: chopping the scrambled egg into bite-sized pieces lets it distribute evenly.
- Flavor boosts: finish with a small drizzle (¼–½ tsp) of toasted sesame oil or a squeeze of lime for brightness. Add a pinch of white pepper for an authentic touch.
- Adjust soy sauce gradually: low-sodium soy sauce is easier to control—add more if you want saltier depth.
- Garlic timing: add garlic with the rice rather than with raw vegetables to prevent burning and to distribute the garlicky aroma through the grains.
Creative twists
- Protein add-ins: toss in diced cooked chicken, shrimp, or tofu during the rice stage and air fry a few extra minutes to heat through.
- Veg-forward: swap carrots and peas for bell peppers, corn, edamame, or chopped bok choy.
- Kimchi fried rice: stir in chopped kimchi and a teaspoon of gochujang for a spicy, tangy version; add a fried egg on top.
- Low-carb swap: use day-old cauliflower rice—reduce cook times to avoid over-drying.
- Make it smoky: use a touch of smoked soy sauce or add chopped cooked bacon for a deeper flavor.
Common questions
Q: Why must the rice be cold or day-old?
A: Cold rice has had time to dry slightly, which prevents clumping and gives separate grains when air-fried. Freshly steamed rice is too moist and usually becomes mushy in this method.
Q: Can I use brown rice or jasmine rice?
A: Yes. Jasmine works beautifully for fragrance. Brown rice is fine but usually needs a bit more time to heat through and can be drier—check texture during the final 3–4 minutes and add a splash of oil or soy sauce if needed.
Q: Is it safe to cook eggs in the air fryer basket?
A: Yes, if you preheat the air fryer, oil the basket lightly, and ensure the eggs reach a fully set temperature. Remove promptly and refrigerate leftovers within two hours.
Q: My air fryer is small—how do I avoid soggy rice?
A: Cook in smaller batches and avoid piling rice on itself. Spreading ingredients in a single layer lets hot air circulate and keeps texture crisp.
Q: How long will leftovers last?
A: Refrigerated leftovers are good for 3–4 days. Freeze for up to 2 months.
If you have other questions about adapting ingredients, timing for different air fryer models, or pairing ideas, ask and I’ll help tailor the method to your kitchen.
Air Fryer Fried Rice
Ingredients
Main Ingredients
- 3 cups cooked white rice (preferably cold, day-old for best texture)
- 2 tbsp vegetable oil (canola or neutral oil; use 1 tbsp sesame oil + 1 tbsp neutral oil for nuttier flavor)
- 1 cup diced carrots
- 1 cup frozen green peas (no need to thaw)
- 1 medium onion, chopped (yellow or sweet)
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 3 tbsp low-sodium soy sauce (adjust to taste)
- ¼ cup chopped green onions (scallions)
Instructions
Preparation
- Preheat the air fryer to 350°F (175°C) to ensure even cooking and prevent the rice from steaming inside a cold basket.
- Lightly oil the air fryer basket or spray with nonstick spray. Pour the beaten eggs into the basket and tilt to spread in a thin layer. Cook for about 4–6 minutes until mostly set and slightly golden. Remove, chop or break into scramble-sized pieces, and set aside.
Cooking
- Add 2 tbsp vegetable oil to the basket. Toss in the chopped onion, diced carrots, and frozen peas. Air fry at 350°F for 5–7 minutes, shaking the basket halfway, until the vegetables are tender and the onions are translucent.
- Add the cold cooked rice to the basket. Sprinkle the minced garlic over the rice and drizzle the soy sauce evenly. Use a heatproof spatula to break up clumps and toss so soy sauce coats the rice and veggies.
- Air fry for 2–3 minutes, then stir and spread rice out again.
- Fold the scrambled eggs and chopped green onions into the rice. Air fry another 3–4 minutes to warm everything through and let flavors meld. Taste and season with additional soy sauce or sesame oil if desired.
- Serve immediately.