Air fryer fried rice recipe
Air fryer fried rice that crisps the rice first, then seasons it later for better texture. Fluffy, lightly crisp, and not soggy or clumpy.
Servings: 4 servings
Ingredients
- 3 cups cooked rice refrigerated and cold
- 1.5 cup frozen mixed vegetables
- 1.5 tbsp avocado oil
- ½ tsp coarse sea salt
- ½ tsp garlic granule
- ¼ tsp onion granule
- ¼ tsp ground white pepper or black pepper
- 0.5 tbsp soy sauce or 1 tbsp coconut aminos
- 2 bulb scallion diced, white and green parts separated
- 1 large egg whisked, optional
Instructions
- Coat the rice with oil: In a large mixing bowl, add the cold rice, frozen vegetables, and oil. Gently toss to coat the oil evenly over the rice grains. This helps the rice “fry” evenly in the air fryer. I recommend wearing a kitchen glove and using your hands for better control.
- Season the rice: Add the salt, garlic granules, onion granules, and ground pepper. Toss again until the seasonings are evenly distributed.
- Transfer to a cake pan: Transfer the rice mixture to an oven-safe cake pan that fits inside your air fryer basket. The pan should be large enough to hold the rice in an even layer, but small enough to fit comfortably. (My pan is 7.5 inches wide × 3.5 inches tall and fits a 6-quart air fryer.)
- Air fry to dry and crisp the rice: Spread the rice into an even layer. Air fry at 380°F (193°C), uncovered, for 5 minutes. While the rice cooks, whisk the egg if using.
- Add seasoning and egg: Carefully remove the cake pan from the air fryer. Some rice grains on the surface may be lightly browned and crisp—that’s totally fine. Use a wooden spoon to stir the rice, then add the coconut aminos and the white scallion parts. Pour in the whisked egg and stir again to distribute evenly.
- Finish cooking at a lower temperature: Reduce the air fryer temperature to 360°F (182°C). Return the pan to the air fryer and cook for 5 more minutes.
- Break up the rice and egg: Remove the pan from the air fryer and stir again to break up the rice and egg fully.
- Garnish and serve: Garnish with the green scallion parts. Taste and adjust with salt and pepper if needed. Serve warm or at room temperature.
Video
Notes
- Optional garnish: Finish with a light drizzle of toasted sesame oil and a sprinkle of sesame seeds before serving.
- Storage: Let the fried rice cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days.
- How to reheat in the air fryer: Sprinkle the rice with a few drops of water and reheat in an oven-safe pan at 360°F (182°C) for 3–5 minutes, stirring once, until warmed through.
- Rice texture tip: Good fried rice has separated grains, not clumps. Coat the rice evenly with oil and dry seasonings first, and cook it partway before adding liquid seasonings so the rice fries evenly instead of steaming.
- Egg texture note: Eggs behave differently in the air fryer than in a hot wok with constant stirring. If you prefer distinct scrambled egg pieces, cook the eggs separately in the air fryer and fold them into the rice at the end. See my air fryer scrambled eggs recipe.
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 44g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 410mg | Potassium: 211mg | Fiber: 3g | Sugar: 0.1g | Vitamin A: 3538IU | Vitamin C: 7mg | Calcium: 38mg | Iron: 1mg
