Description
A quick, satisfying twist on a takeout classic that uses an air fryer to create fluffy rice, crisped vegetables, and savory eggs all in one basket.
Ingredients
Scale
- 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
Instructions
- 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.
Notes
Use day-old or well-chilled rice for the best texture. For a vegetarian option, replace eggs with crumbled firm tofu.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Air Frying
- Cuisine: Asian
Nutrition
- Serving Size: 1 serving
- Calories: 315
- Sugar: 2g
- Sodium: 275mg
- Fat: 9.5g
- Saturated Fat: 1g
- Unsaturated Fat: 8.5g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 0mg