Air Fryer Shrimp Fried Rice

Ingredients

For the Rice Base:

• 3 cups cooked white rice: (Day-old, cold, and thoroughly chilled jasmine or long-grain white rice works best. Freshly cooked rice holds too much moisture and will become mushy).
• 2 tablespoons toasted sesame oil: (Divided; adds an authentic, rich, nutty aroma).
• 2 tablespoons low-sodium soy sauce: (Or tamari for a gluten-free alternative).
• 1 tablespoon oyster sauce: (Optional, but highly recommended for depth of umami flavor).
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon ground white pepper: (Or black pepper if white pepper is unavailable).

For the Protein & Veggies:

• 1 pound large shrimp: (Peeled, deveined, tails removed, and thoroughly patted dry with paper towels).
• 1 cup frozen peas and carrots blend: (Thawed and drained of excess water).
• ½ cup diced yellow onion
• ½ cup finely diced green onions (scallions): (Split into white parts for cooking and green parts for garnish).
• 2 large eggs: (Beaten lightly in a small bowl).
• 1 tablespoon neutral cooking oil: (Avocado, canola, or grapeseed oil with a high smoke point for tossing the shrimp).
• ½ teaspoon salt
• ¼ teaspoon red pepper flakes: (Optional, for a mild kick of heat).

Instructions

Step 1: Prep and Season the Shrimp

1. Ensure your shrimp are completely thawed and patted dry. Excess moisture prevents a good sear and can make the air fryer steam the shrimp rather than cook them evenly.
2. In a medium mixing bowl, toss the shrimp with 1 tablespoon of neutral cooking oil, ½ teaspoon of garlic powder, ½ teaspoon of onion powder, and ¼ teaspoon of salt. Toss until every shrimp is evenly coated. Set aside.

Step 2: Prepare the Rice Mixture

1. In a large bowl, take your cold, day-old cooked rice and break up any large clumps using a fork or your hands.
2. Drizzle 1 tablespoon of toasted sesame oil, the low-sodium soy sauce, and the oyster sauce directly over the rice.
3. Add the remaining garlic powder, onion powder, and ground white pepper. Mix thoroughly until the rice grains are uniformly tinted brown and evenly seasoned.

Step 3: Air Fry the Rice and Vegetables

1. Preheat your air fryer to 380°F (193°C) for 3 to 5 minutes to ensure an optimal hot start.
2. If your air fryer basket has large perforations or you want to prevent small grains of rice from falling through, line the basket with a perforated parchment paper sheet designed for air fryers (ensure no excess paper touches the heating elements).
3. Add the seasoned rice mixture, the diced yellow onion, and the thawed peas and carrots directly into the air fryer basket. Spread them out into a relatively even layer.
4. Cook at 380°F (193°C) for 8 to 10 minutes , pausing halfway through to pull out the basket and thoroughly stir the rice and vegetables. This ensures even crisping and prevents hot spots.

Step 4: Add the Shrimp and Eggs

1. After the rice has cooked for about 8 minutes and is beginning to toast nicely around the edges, open the basket.
2. Push the rice mixture slightly toward the outer edges to create a small well or opening in the center of the basket.
3. Carefully lay the seasoned shrimp in a single layer within that center space. Pour the beaten eggs directly over the shrimp and the surrounding rice edges.
4. Return the basket to the air fryer and cook for an additional 5 to 7 minutes at 380°F (193°C) , or until the shrimp have turned completely opaque, pink, and curled, and the eggs are fully set and cooked through.

Step 5: Final Toss and Garnish

1. Carefully remove the basket from the air fryer.
2. Using a sturdy spatula or fork, vigorously break up the cooked eggs and mix them thoroughly into the rice, along with the tender, juicy shrimp and roasted vegetables.
3. Drizzle the remaining 1 tablespoon of toasted sesame oil over the top for a fresh burst of aroma.
4. Fold in the fresh green onion slices (reserving a small handful for final presentation).
5. Taste a small portion and adjust seasoning with a splash more soy sauce or salt if needed. Serve hot immediately!

Nutrition

Calories: 385 kcal · Protein: 26g · Fat: 11g Saturated Fat: 1.5g · Carbohydrates: 45g Dietary · Saturated Fat: 1.5g Cholesterol: 185mg · Fiber: 3g · Sugar: 4g · Sodium: 680mg