No need to stand over a screaming hot wok to get perfect fried rice–the air fryer gives you exceptionally crispy fried rice without heating up your kitchen. This simple recipe adds just enough flavor and nuance to the dish, without a million ingredients and prep dishes.
| Level: | Easy |
| Total: | 30 min |
| Active: | 20 min |
| Yield: | 1 to 2 servings |
Ingredients
- 2 cups cooked white rice
- 1 tablespoon vegetable oil
- 2 teaspoons toasted sesame oil
- Kosher salt and freshly ground black pepper
- 1 teaspoon sriracha
- 1 teaspoon soy sauce
- 1/2 teaspoon sesame seeds, preferably toasted, plus more for topping
- 1 large egg, lightly beaten
- 1 cup frozen peas and carrots, thawed
Instructions
- Combine the rice, vegetable oil, 1 teaspoon of the sesame oil and 1 tablespoon water in a bowl. Season with salt and pepper and toss to coat the rice. Transfer to a 7-inch round air fryer insert, metal cake pan or foil pan.
- Put the pan in a 5.3-quart air fryer and cook at 350 degrees F, stirring halfway through, until the rice is lightly toasted and crunchy, about 12 minutes.
- Meanwhile, stir together the sriracha, soy sauce, sesame seeds and remaining 1 teaspoon sesame oil in a small bowl.
- Open the air fryer and pour the egg over the rice. Close and cook until the egg is cooked through, about 4 minutes. Open again, add the peas and carrots and stir into the rice to distribute and break up the egg. Close and cook 2 minutes more to heat the peas and carrots.
- Spoon the fried rice into bowls, drizzle with some of the sauce and sprinkle with more sesame seeds.
Nutrition Facts
| Serving Size | 1 of 2 servings |
| Calories | 464 |
| Total Fat | 15 g |
| Saturated Fat | 2 g |
| Carbohydrates | 69 g |
| Dietary Fiber | 6 g |
| Sugar | 6 g |
| Protein | 12 g |
| Cholesterol | 93 mg |
| Sodium | 831 mg |
Reviews
fry rice
I don’t understand the lower ratings. It was quick, easy and pretty tasty. Easy pantry pulls and I love the bit of crunchiness that it gets from air frying. This is great way to repurpose the tons of white rice from take out!
Yes bo Dr. G be I dug F ever
A nice warming comfort food on a cool day. I julienned my carrots rather than using frozen, and also used Hooni Kim’s steamed rice recipe to prep. To the reviewer who asked, I did not overnight the rice, and recipe came out fine, although if I make this again, I would probably prefer overnight rice.
I have a question about the cooked rice in the ingredients. Can it be hot, or does it have to be overnight rice? Thanks!
This was great…had all ingredients in my pantry & freezer. Only change, I added diced shallots. So easy & tasty
Very easy to make.