Air Fryer Fried Rice

3.3
(3)

No need to stand over a hot wok when your air fryer can do the work for you. Cleanup is also a breeze.

1
Prep Time:
5 mins
Cook Time:
16 mins
Total Time:
21 mins
Servings:
2
Yield:
2 servings

Ingredients

  • 2 tablespoons soy sauce

  • 2 teaspoons Sriracha sauce

  • 2 cups cold cooked rice

  • 1 tablespoon sesame oil

  • 1 tablespoon water

  • 2 teaspoons vegetable oil

  • 1 pinch salt and ground black pepper to taste

  • 1 large egg, beaten

  • 1 cup frozen peas and carrots, thawed

Directions

  1. Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to manufacturer's instructions.

  2. Whisk soy sauce and Sriracha together in a small bowl and set aside.

  3. Combine rice, sesame oil, water, vegetable oil, salt, and pepper in a large bowl. Stir until evenly combined. Transfer mixture to a 7-inch round metal cake pan or air fryer insert. Place pan into the air fryer basket.

  4. Air fry for 10 minutes, stirring halfway through cook time. Pour egg over rice and cook until egg is set, about 4 minutes. Stir in peas and carrots, breaking up the egg. Cook for 2 minutes more.

  5. Divide rice between serving bowls and pour reserved sauce over the top.

Nutrition Facts (per serving)

392 Calories
15g Fat
55g Carbs
11g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 392
% Daily Value *
Total Fat 15g 19%
Saturated Fat 3g 13%
Cholesterol 93mg 31%
Sodium 1302mg 57%
Total Carbohydrate 55g 20%
Dietary Fiber 4g 13%
Total Sugars 1g
Protein 11g
Vitamin C 9mg 45%
Calcium 53mg 4%
Iron 4mg 21%
Potassium 269mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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