Ingredients
2
2 servings
- •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
- •2 tablespoons soy sauce
- •2 teaspoons Sriracha sauce
Instructions
- Preheat a 5-quart air fryer to 350 degrees F (175 degrees C) according to the manufacturer's instructions.
- Stir cooked rice, sesame oil, water, vegetable oil, salt, and pepper together in a large bowl until evenly combined. Transfer to a 7-inch round metal cake pan or an air fryer insert. Place the pan into the air fryer basket.
- Place the basket into the preheated air fryer and cook for 10 minutes, stirring halfway through. Pour beaten egg over rice and air-fry until egg is set, about 4 minutes. Add peas and carrots; stir to combine and break up egg. Air-fry for 2 more minutes.
- Meanwhile, whisk soy sauce and Sriracha together in a small bowl; set aside for serving.
- Divide fried rice between two serving bowls and pour sauce over top.
Nutritional Facts
Per 2 servings
- Calories: 392
- Carbohydrate: 55g
- Fat: 15g
- Fiber: 4g
- Protein: 11g
- Sugar: 1g
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