Air Fryer Egg Fried Rice is a modern British recipe for a classic method of cooking egg fried rice that's adapted to be cooked in an air fryer. The full recipe is presented here and I hope you enjoy this classic British version of: Air Fryer Egg Fried Rice.
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If after making air fryer fried rice you have leftovers, not to worry. I have already told you in my air fryer fried rice recipe how to re-heat leftover plain rice. However, what if you want to convert that rice into a more substantial meal? I’m using a slightly more complicated process here as I don’t like the eggs to coat the rice, I like egg chunks. You will still need a cooking pan in your air fryer for this recipe, a non-stick solid cake tin is good.
Ingredients:
425g (3 cups) leftover cooked rice
2 eggs, beaten with a pinch of salt and black pepper
100g (1/2 to 1 cup) frozen peas and carrots
13g (1/4 cup) chopped onion
handful of shrimp (prawns) — the small ones
2 tbsp soy sauce (or use as per taste)
2 tbsp vegetable oil
2 tsp oyster sauce, optional
1 tsp sesame oil
1 tbsp butter
3 spring onions (scallions), chopped
1/2 tsp freshly-ground black pepper (or to taste)
Method:
Pre heat air fryer to 170°C (350F) for 6 minutes.
Grease a 20cm (8-in) oven safe round cake tin with oil or non-stick cooking spray and add the beaten eggs. Cook the eggs for 2-3 minutes, stirring with a fork for every 1 minute, to break the eggs up. Once the eggs are done (they should not be completely cooked) stir the remaining ingredients into the pan. (The shrimp/prawns are optional, omit for a vegetarian version.)
Close the air fryer and cook for 2-3 minutes, stirring every 1 minute, until all the ingredients are heated through.
Finally stir through the butter and spring onions, then serve.
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