Crispy Air Fryer Fried Rice: Quick Weeknight Meal (Print Version)
Make crispy Air Fryer Fried Rice fast! This recipe transforms leftovers into a flavorful, quick weeknight dinner with minimal fuss.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 35 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Asian
Dietary: Contains soy, egg. Can be made gluten-free with tamari, vegetarian with tofu.
# Ingredients:
→ Rice & Eggs Base
01 -
4 cups cold day-old cooked rice
02 -
2 large eggs, whisked
→ Vibrant Veggies & Aromatics
03 -
1 cup frozen mixed vegetables (peas, carrots, corn)
04 -
1/2 yellow onion, finely diced
05 -
3 cloves garlic, minced
06 -
1 tbsp neutral oil (like canola or vegetable)
→ Flavor Powerhouse Sauce
07 -
3 tbsp soy sauce (low sodium preferred)
08 -
1 tbsp oyster sauce (optional, use vegan alternative or omit for vegan)
09 -
1 tsp sesame oil
10 -
1/4 tsp white pepper
→ Protein & Finishing Touches
11 -
1 cup cooked chicken breast, diced (or cooked shrimp, tofu)
12 -
2 green onions, chopped, for garnish
13 -
Fresh cilantro, chopped, for garnish
14 -
Pinch of chili flakes (optional)
# Instructions:
01 -
First things first, get that cold, day-old rice ready. Break up any clumps with your hands – it’s a little messy, but totally worth it for separate, crispy grains later. Then, whisk your eggs in a small bowl with a pinch of salt and pepper. In another bowl, whisk together your soy sauce, sesame oil, oyster sauce (if using), and white pepper. This sauce mixture is your flavor magic, so don't rush it. I always taste a tiny bit to make sure it's balanced, sometimes adding a little extra soy sauce if it feels bland. This is where I always make sure everything is within arm's reach, because once the cooking starts, it moves fast!
02 -
Heat a tiny bit of oil in a non-stick skillet over medium heat. Pour in your whisked eggs and quickly scramble them until they're just set but still soft. You don't want them rubbery! Remove them from the pan and set aside. I used to overcook my eggs, making them tough, but now I pull them off the heat just as they’re coming together. It’s okay if they're not perfectly uniform; they're going to get mixed into the Air Fryer Fried Rice anyway, so don't stress!
03 -
Toss your diced yellow onion and mixed frozen vegetables with about a tablespoon of oil in a bowl. Preheat your air fryer to 375°F (190°C) for 5 minutes. Once hot, add the veggies to the air fryer basket in a single layer. Air fry for 8-10 minutes, shaking the basket halfway through, until they're tender-crisp and slightly caramelized. You'll smell that sweet oniony goodness starting to develop, which is always my cue that things are going well. Don't overcrowd the basket, or they'll steam instead of crisp!
04 -
Remove the veggies from the air fryer. In a large bowl, combine the air-fried veggies, the cold rice, your cooked chicken, and the minced garlic. Pour about half of your prepared sauce mixture over everything. Toss it all together really well, making sure every grain of rice and every veggie piece gets coated. This step is crucial for even flavor distribution! I usually use my hands for this, it just works better for getting everything mixed without crushing the rice. My kitchen usually looks a bit chaotic at this point, but it's all part of the fun.
05 -
Return the seasoned rice mixture to the air fryer basket. You might need to do this in two batches if your air fryer is on the smaller side – seriously, don't overcrowd it, or you won't get that lovely crispiness! Air fry at 375°F (190°C) for 8-10 minutes, shaking the basket every 3-4 minutes to ensure even cooking and to prevent sticking. You'll start to see some grains of rice getting a little golden and crispy, which is exactly what we're aiming for with our Air Fryer Fried Rice.
06 -
Once the rice is heated through and some grains are crispy, add your scrambled eggs and the remaining sauce mixture to the air fryer basket. Toss everything gently to combine. Air fry for another 2-3 minutes, just to warm the eggs and let the sauce meld. Transfer the Air Fryer Fried Rice to serving bowls, garnish generously with chopped green onions, fresh cilantro, and a sprinkle of chili flakes if you like. The smell alone is enough to make your stomach rumble! It should look vibrant, with distinct grains of rice and perfectly cooked veggies.
# Notes:
01 -
Always use cold, day-old rice for that perfect texture, hon. Fresh rice just gets mushy, trust me on this—I learned the hard way with a sad, sticky mess once!
02 -
Leftovers keep beautifully in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave, but honestly, a quick toss back in the air fryer for 5 mins at 350°F (175°C) brings back that crispy magic.
03 -
No oyster sauce? No problem! A little extra soy sauce with a tiny pinch of sugar can do the trick. I've even swapped chicken for shrimp or tofu, and it works wonderfully, each giving a different vibe.
04 -
Serve this Air Fryer Fried Rice with a fried egg on top for extra richness, or a side of my quick cucumber salad for a refreshing crunch. A dash of sriracha on the side is a must for me!
# Tools You'll Need:
01 -
Air fryer
02 -
large mixing bowl
03 -
small non-stick skillet
# Nutrition Facts (Per Serving):
Calories: 450
Total Fat: 15g
Total Carbohydrate: 60g
Protein: 20g