My air fryer fried rice transforms leftover rice into something special- without the stovetop. Soft rice, crisp edges, and eggs scrambled right into it.
Whenever I have leftover white rice, 99% of the time I use it to make fried rice. While using the stovetop seems like the logical cooking method, I wondered how it would fare in the air fryer, and I think I prefer it to my stovetop wok.
Not only is it more convenient, but it needs minimal stirring (besides the eggs). The trick to delicious, takeout-style fried rice is to use day-old white rice. I tested it with two-day-old brown rice, and it just didn’t have the right chew or flavor.
Here’s why my partner and I are a little obsessed:
- No soggy or mushy rice. My biggest complaint with fried rice is that it can often go soggy. In the air fryer, the hot air circulates, helping dry out and re-crisp the rice.
- Less mess. If you watch my Instagram stories, you’ve seen all the oil splatter my poor stovetop has endured. Using the air fryer eliminates that completely.
- Less oil. On the stovetop, I’d use at least 1/4 cup. In the air fryer, it’s just two tablespoons.
Key Ingredients
Here’s what goes into my fried rice, along with kitchen notes. The full measurements are in the recipe card below.
- Day-old white rice. Yes, day old. Not two or three-day-old rice. Day-old rice has dried out just enough in the fridge, so the grains stay separate and air fry cleanly. The older the rice is, the drier and harder it is, and it won’t absorb flavor as well.
- Neutral oil and sesame oil. Neutral oil for cooking (I like avocado or vegetable oil) and sesame oil for finishing. Adding it too early burns it and kills the flavor.
- Soy and oyster sauce. I use both sauces. The soy adds saltiness and a savory depth, whereas the oyster sauce adds a rich, slightly sweet flavor.
- Garlic and ginger. My two non-negotiables. Together, they’re the backbone of the savory base.
- Frozen peas and carrots. I like using them frozen as it’s convenient and they are already pre-chopped into equal-sized pieces. They add a pop of color and some subtle sweetness. I add them straight from frozen. There’s no thawing needed, and they defrost perfectly in the air fryer.
- Eggs. Eggs scrambled in fried rice are a non-negotiable in my books. Room temperature eggs scramble more evenly. Cold eggs can lower the air fryer basket’s temperature and slow cooking.
How to make fried rice in the air fryer
Step 1- Prep. Whisk together the sauces, oil, garlic, ginger, and pepper.
Step 2- Combine. Add the cold rice and mix until combined.
Step 3- First air fry. Place an air fryer liner in the air fryer basket and spread the rice in an even layer. Air fry for 8 minutes.
Step 4- Add vegetables. Add the corn and carrots and mix them through the rice. Air fry for another 4 minutes.
Step 5- Add eggs. Open the air fryer basket, push the rice to the edges, and crack the eggs into it. Air fry for another 3 minutes.
Step 6- Finish. Scramble the eggs, add the sesame oil, and serve immediately.
Arman’s recipe tips
- Start with rice from the fridge. Take the rice straight from the fridge- don’t let it come to room temperature first. The colder it is when it hits the air fryer, the better it crisps.
- Don’t overload the air fryer basket. This recipe is sized to fit a standard 5-6-quart air fryer basket in a single batch. If you scale it up, try to keep it in a thin layer (I find 1 1/2 inches ideal). If there’s too much, cook it in batches.
- Use air fryer liners. Or parchment paper or tinfoil. Unlike other air fryer recipes, where direct contact helps browning, the liner actually helps here. It keeps the rice contained and makes mixing easier without losing crispiness.
How to store leftovers
Leftover fried rice is best kept in the fridge, covered, for up to 3 days. You can also freeze portions in a freezer-safe container for up to 2 months. Thaw it overnight first, then reheat in a hot skillet (with a tablespoon of water) or back in the air fryer at 400°F for 5 minutes.
Proteins to serve with fried rice
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In a large bowl, combine the avocado oil, soy sauce, oyster sauce, garlic, ginger, and pepper. Add the cold rice and toss well, breaking apart any clumps with a spoon until every grain is evenly coated. The rice should look glossy.
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Spread the seasoned rice onto an air fryer liner in the air fryer basket. Air fry at 400°F for 8 minutes without opening or stirring.
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Pull out the air fryer basket. Scatter the frozen peas and carrots over the rice and toss everything together, scraping the crispy bits from the bottom. Spread back into an even layer and air fry for another 4 minutes.
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Pull the basket out again. Using a spatula, push the rice to the edges and create a small well in the center. Crack both eggs into the well and air fry for 3 minutes, until the whites have set.
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Break the eggs into the rice, sprinkle with sesame oil, and toss everything together.
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Remove the fried rice from the air fryer and serve with scallions.
No air fryer liners? You can use parchment paper or tinfoil.
Toppings: I like adding 3 scallions (green onions), thinly sliced.
Serving: 1servingCalories: 230kcalCarbohydrates: 26gProtein: 7gFat: 11gSodium: 676mgPotassium: 130mgFiber: 1gSugar: 0.3gVitamin A: 1798IUVitamin C: 3mgCalcium: 35mgIron: 1mgNET CARBS: 25g
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