Air Fryer Fried Rice

My air fryer fried rice is crispy, flavorful, and ready in under 15 minutes using day-old rice and simple pantry ingredients. Better than takeout and less mess than the stovetop.

Course Appetizer

Cuisine American

Cook Time 15

Total Time 15

Servings servings

Calories 230kcal

Author Arman Liew

Equipment

Air Fryer

Ingredients

2 cups day-old cooked white rice cold from the fridge
2 tablespoons avocado oil or any neutral flavored oil
2 tablespoons soy sauce
1 tablespoon oyster sauce
3 cloves garlic minced
1 teaspoon ginger freshly minced
1/4 teaspoon pepper
1/2 cup frozen peas and carrots
2 large eggs
1 teaspoon sesame oil

US Customary - Metric

Instructions

In a large bowl, combine the avocado oil, soy sauce, oyster sauce, garlic, ginger, and pepper. Add the cold rice and toss well, breaking apart any clumps with a spoon until every grain is evenly coated. The rice should look glossy.
Spread the seasoned rice onto an air fryer liner in the air fryer basket. Air fry at 400°F for 8 minutes without opening or stirring.
Pull out the air fryer basket. Scatter the frozen peas and carrots over the rice and toss everything together, scraping the crispy bits from the bottom. Spread back into an even layer and air fry for another 4 minutes.
Pull the basket out again. Using a spatula, push the rice to the edges and create a small well in the center. Crack both eggs into the well and air fry for 3 minutes, until the whites have set.
Break the eggs into the rice, sprinkle with sesame oil, and toss everything together.
Remove the fried rice from the air fryer and serve with scallions.

Notes

Leftovers: Keep in the fridge, covered, for up to 3 days, or in the freezer for 2 months.

No air fryer liners? You can use parchment paper or tinfoil.

Toppings: I like adding 3 scallions (green onions), thinly sliced.

Nutrition