Description
A fast and flavorful way to turn leftover rice into a crispy meal using an air fryer, perfect for busy weeknights.
Ingredients
- 3 cups cooked white rice (preferably cold)
- 2 tbsp vegetable oil
- 1 cup diced carrots
- 1 cup frozen green peas
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 large eggs, beaten
- 3 tbsp low-sodium soy sauce
- 1/4 cup chopped green onions, for garnish
Instructions
- Preheat the air fryer to 350°F (175°C).
- Pour the beaten eggs into the air fryer basket in a thin layer and cook for 4–6 minutes until set.
- Remove the eggs, chop them into pieces, and set aside.
- Add vegetable oil to the basket, toss in onions, carrots, and peas, and air fry for 5–7 minutes until tender.
- Add the cold cooked rice and soy sauce, stir to coat, and air fry for another 3–4 minutes.
- Fold in the scrambled eggs and green onions, and air fry for 1–2 minutes to combine.
- Serve hot with garnishes as desired.
Notes
For a gluten-free version, swap soy sauce for tamari or coconut aminos. Adjust cooking times based on the air fryer size and ingredient quantities.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian