YIELDS:2 SERVINGS              PREP TIME:20 MINS               TOTAL TIME:30 MINS


2 c. cooked white rice

1 tbsp. vegetable oil

2 tsp. toasted sesame oil

Kosher salt and freshly ground black


1 tsp. sriracha

1 tsp. soy sauce

1/2 tsp. sesame seeds, preferably

toasted, plus more for topping

1 large egg, lightly beaten

1 c. frozen peas and carrots, thawed




    Combine the rice, vegetable oil, 1 teaspoon of the sesame oil and 1 tablespoon water in a bowl.

    Season with salt and pepper and toss to coat the rice.

    Transfer to a round Air Fryer insert, metal cake pan or foil pan.

    Put the pan in the Air Fryer and cook at 350°F for 12 minutes, press shake reminder and stir when reminder beeps.

    Cook until the rice is lightly toasted and crunchy.

    Meanwhile, stir together the sriracha, soy sauce, sesame seeds and remaining 1 teaspoon sesame oil in a small bowl.

    Open the air fryer and pour the egg over the rice.

    Close and cook until the egg is cooked through, about 4 minutes.

    Open again, add the peas and carrots and stir into the rice to distribute and break up the egg.

    Close and cook 2 minutes more to heat the peas and carrots.

    Spoon the fried rice into bowls, drizzle with some of the sauce and sprinkle with more sesame seeds.

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