Ingredients:

  • 3 cups cooked white rice (day-old, chilled)
  • 1 Tbsp neutral cooking oil (vegetable or canola)
  • 1/2 cup frozen peas & carrots mix
  • 2 large eggs, lightly beaten with a pinch of salt
  • 1 cup pre-cooked protein (e.g., diced chicken or shrimp)
  • 2 Tbsp low sodium soy sauce
  • 1 Tbsp oyster sauce (or vegetarian mushroom sauce)
  • 1 tsp toasted sesame oil
  • 1 tsp finely grated fresh ginger
  • 2 cloves minced garlic
  • 1/4 tsp white pepper
  • 3 medium scallions, white and green parts separated and sliced thinly

Instructions:

  1. Heat a small skillet over medium heat. Add a drizzle of oil. Pour in beaten eggs and quickly scramble until just cooked through (about 1 minute). Remove, chop coarsely, and set aside.
  2. In a large bowl, gently toss the cold rice with the cooking oil, soy sauce, oyster sauce, white pepper, ginger, and garlic. Ensure the rice grains are mostly separated.
  3. Add the frozen peas/carrots, pre-cooked protein, and the white parts of the scallions to the rice mixture. Toss everything together lightly.
  4. Preheat air fryer to 375°F (190°C). Divide the rice mixture into two equal portions. Place the first portion into the air fryer basket in a relatively thin, single layer.
  5. Air fry for 5 minutes. Open the basket, toss the rice vigorously with a spatula, and return to the air fryer for another 3–5 minutes until the rice edges look toasted and slightly crunchy.
  6. Transfer the crisped batch to a serving bowl. Repeat steps 4 and 5 with the second batch.
  7. Once all the rice is cooked, return all the rice, the cooked eggs, and the green parts of the scallions to the large bowl. Drizzle with toasted sesame oil and toss one final time. Serve immediately.