A beginner-friendly air fryer recipe for chicken fried rice that uses cold, day-old rice and a solid container to achieve crispy edges and even heating.
Equipment
- Air Fryer: 5-quart capacity or larger (basket style or oven style)
- Solid silicone air fryer liner, a small cake pan, or a pie dish that fits inside the basket
- Spatula or Tongs
Ingredients
- 1 lb (450g) boneless, skinless chicken breasts or thighs, cut into bite-sized ½-inch cubes
- 1 tbsp low-sodium soy sauce
- 1 tsp toasted sesame oil
- ½ tsp garlic powder
- ¼ tsp black pepper
- 3 cups cooked Jasmine or long-grain white rice, thoroughly chilled (preferably day-old)
- 1 tbsp olive oil or neutral cooking oil (avocado, canola)
- 1 cup frozen peas and carrots blend, unthawed
- 2 cloves garlic, finely minced
- 1 tsp freshly grated ginger
- 3 green onions (scallions), sliced (white and green parts separated)
- 2 tbsp low-sodium soy sauce
- 1 tbsp dark soy sauce (for deep color and richness)
- 1 tbsp oyster sauce (or vegetarian stir-fry sauce)
- 1 tsp toasted sesame oil
- ½ tsp sugar or honey
- 2 large eggs, lightly beaten
- 1 pinch of salt
Instructions
- In a medium mixing bowl, combine the diced chicken, 1 tablespoon low-sodium soy sauce, 1 teaspoon toasted sesame oil, garlic powder, and black pepper. Toss well to ensure all chicken pieces are coated. Set aside to marinate at room temperature for 10 minutes.
- Place the cold, day-old cooked rice into a large mixing bowl and gently break up any large clumps. Whisk together the fried rice sauce ingredients (low-sodium soy sauce, dark soy sauce, oyster sauce, sesame oil, and sugar). Pour the sauce mixture and 1 tablespoon of olive oil over the broken-up rice. Stir thoroughly until every grain is evenly coated. Fold in the frozen peas and carrots, minced garlic, grated ginger, and the white parts of the sliced green onions.
- Preheat your air fryer to 390°F (200°C) for 3 minutes. Place a solid silicone liner or oven-safe baking dish into the air fryer basket. Spread the marinated chicken in an even layer across the bottom. Air fry at 390°F (200°C) for 5 to 6 minutes, shaking the basket halfway through, until the chicken is cooked through and lightly browned on the edges.
- Transfer the seasoned rice and vegetable mixture directly into the air fryer liner with the cooked chicken and juices. Mix well using a heatproof spatula to combine the chicken and rice evenly. Air fry at 390°F (200°C) for 8 to 10 minutes. Pause and thoroughly stir the rice every 3 minutes to ensure even heat distribution and prevent the top layer from drying out.
- Push the chicken and rice mixture to the sides of your air fryer vessel, creating a small well in the center. Pour the lightly beaten eggs directly into the center well. Close the basket and cook at 390°F (200°C) for 2 to 3 minutes. Open the basket and immediately use a fork or spatula to scramble the setting eggs into small bites, folding them directly into the surrounding rice and chicken.
- Give the fried rice one final thorough stir. Cook for an additional 1 to 2 minutes if you prefer extra crispy rice edges. Carefully remove the hot container from the air fryer basket. Garnish generously with the reserved green sliced spring onion tops and optional toasted sesame seeds. Serve hot.
Notes
Use cold rice to prevent sogginess; if using fresh rice, freeze it for 15-20 minutes to dry out. Always use a solid container (silicone liner, cake pan, or pie dish) to hold the rice and sauce, as slotted baskets will let grains fall through. Stir frequently during cooking to ensure even heat distribution. Leftovers can be refrigerated for 3-4 days or frozen for up to 2 months. Reheat in the air fryer at 350°F (175°C) for 4-5 minutes with a splash of water or oil.
Nutrition
Calories: 415 kcal · Total Fat: 11 g · Saturated Fat: 2.5 g · Trans Fat: 0 g · Cholesterol: 145 mg · Sodium: 780 mg · Total Carbohydrates: 49 g · Dietary Fiber: 3.5 g · Total Sugars: 3 g · Protein: 30 g · Vitamin D: 0.8 mcg · Calcium: 45 mg · Iron: 2.2 mg · Potassium: 420 mg
