This fried rice is so deliciously savory, nobody will believe you made it with an air fryer. It's full of toasted, crunchy rice bits that add a great contrast to the chewy interior. The shrimp is tender and juicy, and the bites of peas burst in your mouth. Finish it up with Sriracha mayo and fresh green onion to compliment everything perfectly. If you don't have shrimp on hand, you can also use leftover chicken or steak.
Ingredients
- canola oil: 1 Tbsp
- onion: 0.33333 cup (chopped)
- carrot: 0.33333 cup (chopped)
- kosher salt: 1 tsp (divided)
- eggs, lightly: 2 piece (beaten)
- large, peeled, deveined raw shrimp: 1 pound
- (8-ounce) packages pre-cooked microwavable brown rice: 2 piece
- frozen green peas: 0.75 cup
- soy sauce: 1 Tbsp
- rice vinegar: 1 tsp
- black pepper: 0.25 tsp (freshly ground)
- sesame seeds: 1 Tbsp (or as needed, toasted, optional)
- Sriracha mayonnaise: 0.25 cup (or as needed)
- scallion: 1 piece (sliced, or as needed)
Metric Conversion
Stages of cooking
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Remove the basket insert from air fryer. Preheat the air fryer to 400 degrees F (200 degrees C) for 5 minutes.
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Add oil to the basket holder to coat; add onion, carrot, and 1/2 teaspoon of the salt, and stir to combine. Cook for 5 minutes. Add eggs; cook until partially set, about 3 minutes.
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Add shrimp, rice, peas, soy sauce, vinegar, pepper, and remaining salt to egg mixture; stir to combine. Cook for 10 minutes. Stir mixture, sprinkle with sesame seeds, if desired, and cook until heated throughout and crisp, 10 to 15 minutes more. Drizzle with Sriracha mayonnaise, and sprinkle with scallions.
