Description
No need to stand over a hot wok when your air fryer can do the work for you. Cleanup is also a breeze.
Ingredients
- 2 tablespoons soy sauce
- 2 teaspoons Sriracha sauce
- 2 cups cold cooked rice
- 1 tablespoon sesame oil
- 1 tablespoon water
- 2 teaspoons vegetable oil
- salt and ground black pepper to taste
- 1 large egg, beaten
- 1 cup frozen peas and carrots, thawed
Instructions
- Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to manufacturer’s instructions.
- Whisk soy sauce and Sriracha together in a small bowl and set aside.
- Combine rice
- sesame oil
- water
- vegetable oil
- salt
- and pepper in a large bowl. Stir until evenly combined. Transfer mixture to a 7-inch round metal cake pan or air fryer insert. Place pan into the air fryer basket.
- Air fry for 10 minutes
- stirring halfway through cook time. Pour egg over rice and cook until egg is set
- about 4 minutes. Stir in peas and carrots
- breaking up the egg. Cook for 2 minutes more.
- Divide rice between serving bowls and pour reserved sauce over the top.
Prep Time: 5 mins
Cook Time: 16 mins
Total Time: 21 mins
Servings: 2