Air Fryer Egg Fried Rice

This air fryer fried rice is a game-changer for busy weeknights, So it’s quick and packed with flavour, and made entirely in the air fryer! With fluffy rice, tender-crisp vegetables, and perfectly jammy eggs. It’s a nutritious and satisfying meal that comes together effortlessly. One of the best things about this recipe is how versatile it is. You can keep it vegetarian or add protein like prawns, chicken mince, or even tofu for a heartier meal. Plus, with all the colourful veggies, you’re practically eating the rainbow!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

So first remove the crisper trays from your air fryer. Then place the eggs into a silicone mould or directly into the air fryer and cook for 8 to 10 minutes on 180°C. Depending on how soft you like your yolk.

Step 2

While the Eggs cook, prepare the veggies. So using a peeler with serrated edges or a sharp knife, thinly slice the carrots & courgettes into ribbons or matchsticks. Then slice the peppers into thin strips and the onions into fine slices. Separate the pak choi leaves from the stems, discarding any tough parts if necessary. Then wash them thoroughly under cold running water to remove any dirt or grit. Set aside.

Step 3

So once the eggs have cooked, carefully remove them from the air fryer and cool them in a bowl of cold water.

Step 4

Place the prepared vegetables (except the Pak Choy leaves) into the air fryer basket. Lightly spray with olive oil and add teriyaki sauce, garlic powder, and onion powder to season. Toss the vegetables to ensure an even coating. Cook at 180°C for 5 to 7 minutes, stirring halfway through for even cooking.

Step 5

Then add your cooked rice and Pak Choy leaves to the air fryer. Stir everything together and season with salt and pepper (or additional teriyaki sauce if preferred). Cook for a final 3 to 5 minutes, or until the rice is piping hot and the vegetables are slightly crispy at the edges.

Step 6

Once the eggs have cooled slightly, gently peel off the shells and slice them in half. Spoon the rice and vegetable mixture onto serving plates. Arrange the halved eggs on the side. Drizzle with soy sauce and sprinkle over some crushed nuts for added crunch. If you like spice, drizzle with chilli oil before serving.

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