Air Fryer Fried Rice
This quick and easy air fryer fried rice transforms leftover rice into a delicious meal in under 20 minutes, perfect for busy weeknights.
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.
Notes
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.