Teresa's Recipes
Crispy Air Fryer Fried Rice
Experience the delight of a mouthwatering stir-fry with this Crispy Air Fryer Fried Rice, a recipe that brings the vibrant flavors of Asian cuisine right to your kitchen. This dish is a medley of fresh vegetables and aromatic spices, stir-fried with fluffy rice, and finished to a crispy perfection in the air fryer. It’s a quick, easy, and healthier alternative to takeout.
Ingredients
- to taste Salt and pepper
- 2, chopped for garnish Green onions
- 2, beaten Eggs
- 1 tablespoon Sesame oil
- 2 tablespoons Soy sauce
- 1 tablespoon, grated Fresh ginger
- 2 cloves, minced Garlic
- 1/2 cup Frozen peas
- 1/2 cup, diced Carrots
- 1 medium, diced Onion
- 2 tablespoons Vegetable oil
- 2 cups, chilled Cooked rice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Calories: 250
- Fat: 9g
- Carbs: 34g
- Protein: 7g
- Sodium: 500mg
- Sugar: 3g
Instructions
- Preheat the air fryer to 400°F (200°C).
- In a large skillet, heat the vegetable oil over medium heat.
- Add the diced onion, carrots, peas, minced garlic, and grated ginger to the skillet. Stir fry until the vegetables are tender, this should take about 5 minutes.
- Add the chilled cooked rice to the skillet. Stir-fry for 2-3 minutes, making sure to break up any clumps of rice.
- Drizzle the soy sauce and sesame oil over the rice. Stir to combine and cook for an additional 2 minutes.
- Push the rice mixture to one side of the skillet. Pour the beaten eggs on the other side and scramble until they are fully cooked.
- Mix the scrambled eggs with the rice mixture. Season with salt and pepper to your liking.
- Transfer the fried rice to the air fryer basket, spreading it out evenly.
- Air fry for 8-10 minutes, shaking the basket halfway through, until the rice is crispy and golden brown.
- Garnish the fried rice with chopped green onions before serving. Enjoy hot for the best taste.
Tips
- For a variation, you can add diced chicken, shrimp, or tofu for a protein boost.
- Make sure to use chilled cooked rice to prevent it from becoming mushy during stir frying.