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–+ servings
image of Realistic top down photography mise en place ingredients cooked chilled white rice eggs frozen mixed vegetables peas carrots corn onion garlic soy sauce sesame oil oyster sauce arranged on a white marble kitchen counter healthy clear glass bowls rustic brown wooden kitchen utensils soft diffuse daylight
katya bou

Air Fryer Fried Rice in 30 Minutes

This super easy air fryer fried rice recipe is ready in under 30 minutes and delivers crispy, perfectly toasted grains better than takeout, using day-old rice for the best texture.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Rice
  • 4 cups cooked and chilled day-old rice long-grain white rice or brown rice
For the Vegetables
  • 1 cup frozen mixed vegetables peas, carrots, corn - no need to thaw
  • 1/2 small onion finely diced
For the Aromatics
  • 2 cloves garlic minced
  • 1 tsp fresh grated ginger optional but recommended
For the Protein
  • 2 large eggs lightly beaten
For the Fat
  • 2 tbsp butter or sesame oil divided
For the Sauce
  • 3 tbsp low-sodium soy sauce or coconut aminos for GF
  • 1 tbsp oyster sauce or vegetarian stir-fry sauce
  • 1 tsp sesame oil additional
For Garnish
  • green onions sliced
  • toasted sesame seeds for sprinkling

Equipment

  • Air Fryer,
  • Mixing bowl
  • Small non-stick pan
  • Oven-safe pan (e.g., ceramic or metal)

Method
 

Prep the Base
  1. In a large mixing bowl, combine the chilled rice, diced onion, minced garlic, and frozen mixed vegetables. Mix half of the soy sauce mixture (1.5 tablespoons soy sauce, 1/2 tablespoon oyster sauce, 1/2 teaspoon sesame oil) into the rice mixture.
  2. Heat 1 teaspoon of butter in a small non-stick pan on the stovetop. Pour in the beaten eggs and scramble until set. Remove and roughly chop the egg. Set aside.
  3. Transfer the seasoned rice and vegetable blend into your oven-safe air fryer pan. Add the remaining 1 tablespoon butter or sesame oil on top, distributing evenly.
  4. Preheat your air fryer to 380°F (195°C). Place the pan into the air fryer basket. Cook for 8 minutes to dry out and toast the rice.
  5. Remove the pan and stir thoroughly, scraping up any caramelized rice. Add the remaining soy sauce mixture (1.5 tablespoons soy sauce, 1/2 tablespoon oyster sauce, 1/2 teaspoon sesame oil) and the chopped scrambled egg.
  6. Return the pan to the air fryer. Cook for another 5 to 7 minutes, stirring midway, until the rice is golden and toasted.
  7. Remove from the air fryer, garnish with sliced green onions and toasted sesame seeds, and serve immediately.

Nutrition

Calories: 450kcalCarbohydrates: 70gProtein: 12gFat: 15g

Notes

Use only day-old chilled rice to avoid mushiness. For variations, add pre-cooked proteins like chicken or shrimp during step 5. Store leftovers in an airtight container in the fridge for up to 3 days; reheat in the air fryer at 350°F for 5-7 minutes for best texture.
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