Air Fryer Fried Rice is a quick, satisfying twist on a takeout classic that uses hot air and a little technique to get fluffy rice, crisped vegetables, and savory eggs all in one basket. If you enjoy easy air-fryer dinners, you might also like this air fryer chicken mozzarella wraps recipe for another fast weeknight option.
why make this recipe
Air fryer fried rice turns humble leftovers into something fresh, flavorful, and faster than firing up a wok or pan. It’s especially handy when you want a no-fuss meal with minimal cleanup: the air fryer warms, crisps, and reheats all at once. This version focuses on simple pantry and freezer staples—cooked rice, frozen peas, carrots, and a couple of eggs—so you can pull it together any night of the week.
Beyond convenience, the air fryer creates a nice contrast in texture. Cold rice warms through without getting mushy, veggies retain a pleasant bite, and the eggs scramble up light and tender. If you have picky eaters or need to clear out the fridge, this recipe is a flexible base for protein, different vegetables, or bold sauces.
how to make Air Fryer Fried Rice
This air fryer fried rice recipe is written for 3 cups of cooked white rice and yields about four modest servings. Read the full ingredient list and the straightforward directions below, then follow the pro tips for the best texture.
Ingredients :
- 3 cups cooked white rice (preferably cold)
- 2 tbsp vegetable oil (canola or sesame)
- 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
- ¼ cup chopped green onions
Ingredient notes:
- Use day-old or well-chilled rice for the best texture; freshly steamed rice is stickier and can clump.
- Vegetable oil: canola is neutral; a teaspoon of toasted sesame oil added at the end boosts flavor. If you prefer to avoid sesame, simply omit it.
- If you want more color and nutrition, swap half the white rice for cooked brown rice or mixed grain rice—note that browner rice may need slightly longer reheating time.
- For a vegetarian or vegan swap, replace eggs with crumbled firm tofu or extra peas and edamame; for a meat addition, add cooked chicken, smoked turkey, or tofu cubes (see Pro Tips).
- Low-sodium soy sauce keeps sodium in check; you can substitute tamari for gluten-free cooking.
Directions :
- Gather and chop all ingredients into bite-sized pieces.
- Preheat the air fryer to 350°F (175°C).
- Whisk the eggs in a bowl and pour into the air fryer basket for about 5 minutes until scrambled; remove and set aside.
- Add oil to the basket along with onions, carrots, and peas; air fry for 5–7 minutes until tender.
- Stir in the cooked rice and soy sauce; mix well to coat.
- Fold in the scrambled eggs and green onions; cook together for another 3–4 minutes.
Pro Tips for Success Air Fryer Fried Rice
- Use cold, separated rice: The single most important tip is to use rice that’s chilled and dry-ish. Cold rice grains separate easily and won’t clump or turn gummy under the heat.
- Don’t overcrowd the basket: Work in a single layer or stir halfway through so heat circulates evenly. If you have a large batch, cook in two rounds.
- Pre-cook hard vegetables: If you like softer carrots or bell peppers, dice them small or par-cook briefly before air frying to avoid undercooked chunks.
- Add delicate flavors at the end: Sesame oil, chili crisp, or a splash of rice vinegar are best added after cooking so the flavors remain bright.
- Keep eggs separate: Scrambling the eggs ahead in the basket prevents them from overcooking and allows you to fold them in gently near the end for better texture.
- Clean between batches: Wipe out any stuck bits or excess oil if you’re doing multiple rounds—leftover residue can burn and impart bitter flavors.
Flavor Variations Air Fryer Fried Rice
- Spicy Sriracha-Ginger: Stir together 1–2 tsp sriracha, 1 tsp grated fresh ginger, and an extra tbsp of soy sauce. Toss into the rice during the final 1–2 minutes and finish with a squeeze of lime.
- Pineapple Fried Rice: Add 1 cup diced fresh or canned pineapple (drained) and a handful of cashews. Reduce soy sauce slightly and finish with a sprinkle of cilantro for a sweet-savory twist.
- Garlic-Sesame Mushroom: Replace peas with sliced mushrooms and add 1 tsp toasted sesame oil plus 2 tbsp hoisin or oyster sauce for deep umami. Finish with sesame seeds for crunch.
- Protein Boost: Stir in shredded cooked chicken, diced smoked turkey, tempeh, or tofu cubes in step 5 so they warm through with the rice.
Serving Suggestions Air Fryer Fried Rice
- Family-style main: Serve straight from the air fryer basket to a large bowl with extra soy sauce, chili oil, and lime wedges so everyone customizes.
- Side dish: Offer alongside steamed or roasted vegetables and a simple protein like grilled chicken or pan-seared fish.
- Bowl meal: Layer with greens, pickled cucumbers, and a fried egg on top for a satisfying lunch bowl.
- Party bites: Spoon into lettuce cups and garnish with chopped cilantro and crushed peanuts for hand-held appetizers.
- Quick lunch: Pack cold or slightly warm into a lunch container with a few slices of fruit and a small sauce cup for drizzling.
Storage and Freezing Instructions Air Fryer Fried Rice
- Refrigerator: Store cooled fried rice in an airtight container for up to 3–4 days. Make sure it’s cooled to room temperature before sealing to prevent condensation, which encourages sogginess.
- Reheating from fridge: Reheat in the air fryer at 350°F (175°C) for 3–6 minutes, stirring once, until warmed through. Alternatively, reheat in a skillet over medium heat with a splash of oil to revive some texture.
- Freezing: Spread cooled fried rice in a thin layer on a baking sheet and flash-freeze for 1–2 hours, then transfer to a freezer-safe bag or container. Frozen rice can be stored up to 2 months.
- Reheating from frozen: Thaw overnight in the fridge if possible, then reheat in the air fryer at 350°F (175°C) for 8–12 minutes, stirring occasionally. If reheating directly from frozen, add a minute or two and stir more often to prevent cold spots.
- Tips: Add a little water or broth when reheating if the rice seems dry. For best texture, avoid multiple freeze-thaw cycles.
Nutrition Facts (Per Serving)
Approximate values per serving (recipe yields 4 servings):
- Calories: 315 kcal
- Protein: 8 g
- Carbohydrates: 45 g
- Fat: 9.5 g
- Fiber: 4 g
- Sodium: 275 mg
Nutrition notes:
- These values are estimates based on standard ingredient nutrition data and will vary by brand and exact measurements.
- Using brown rice will increase fiber and make the meal slightly more filling.
- Reducing soy sauce or using a lower-sodium brand can significantly lower sodium per serving.
FAQ About Air Fryer Fried Rice
Can I use freshly cooked rice instead of cold rice?
You can, but freshly cooked rice tends to be more moist and sticky, which increases the chance of clumping. If you must use hot rice, spread it on a tray and let it cool briefly to steam off excess moisture or refrigerate for 15–30 minutes to firm up the grains. Adding a small splash of oil and gently separating the grains with a fork helps if time is tight.
How do I prevent the rice from drying out in the air fryer?
To prevent drying, avoid excessive high heat and don’t overcook. Toss the rice with a tablespoon of oil or a small splash of low-sodium broth before air frying to help rice rehydrate and glide against the basket. Stirring or shaking the basket halfway through cooking also promotes even heating and retains moisture.
Is it okay to use frozen vegetables right from the freezer?
Yes—frozen peas and diced carrots work well because they thaw and warm quickly in the air fryer. For larger frozen vegetable pieces, give them a minute or two head start so they soften evenly with the other ingredients. Excess water from thawed veggies can increase steaming, so pat very wet veggies lightly with a paper towel before cooking.
Can I make this recipe in an actual skillet or wok instead?
Absolutely. This recipe adapts easily to a skillet or wok: cook the eggs first, remove, sauté veggies, add rice and soy sauce, then fold eggs back in and add green onions at the end. The stovetop gives you more direct control over searing and can be faster for larger batches, though cleanup may be a bit more involved.
What proteins work best with this fried rice?
Shredded roasted chicken, smoked turkey, cooked shrimp, diced tofu, or tempeh are excellent choices. If adding raw protein like chicken or shrimp, precook it separately until fully done, then stir into the rice near the end so it warms but doesn’t overcook. This keeps flavors balanced and ensures food safety.
How can I make this recipe lower in carbs or calories?
To lower carbs, replace some of the rice with cauliflower rice and reduce the oil slightly. Increasing the vegetable-to-rice ratio and adding a lean protein like shredded chicken will make the dish more filling without significantly raising calories. Using cooking spray or only 1 tablespoon of oil and skipping added nuts or sugary sauces also keeps calorie count down.
Final Thoughts
Air fryer fried rice is an approachable, time-saving way to turn basic ingredients into a comforting and versatile meal. With chilled rice, a quick scramble of eggs, and a few simple swaps, you can tailor this recipe to your pantry and preferences. Whether you’re feeding hungry kids, clearing out the fridge, or assembling a speedy weeknight dinner, this method delivers gratifying results with minimal fuss. Keep the ingredient notes and pro tips in mind, and don’t be afraid to riff on the flavor variations—fried rice is one of those dishes that rewards creativity.
