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Air Fryer Chicken Fried Rice Recipe
Ash Tyrrell

Air Fryer Chicken Fried Rice Recipe

I have to admit, I’m a huge fan of fried rice, especially the kind you get from take-out. But making it at home used to feel messy and time-consuming. That all changed when I tried this Air Fryer Chicken Fried Rice recipe. It’s surprisingly easy, requires minimal oil, and tastes just like restaurant-style fried rice. I ended up making a big batch, and everyone devoured it before I could even grab a second
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Total Time 25 minutes
Ingredients Method Notes

Ingredients
  

  • 3 cups cold cooked white rice – Cold rice prevents mushiness and helps get that “fried” texture.
  • 1 cup frozen peas and carrots – Adds color and a subtle sweetness; no need to thaw.
  • 6 tbsp soy sauce – Use low-sodium if you want to control salt levels.
  • 1 tbsp vegetable oil – Helps coat the rice and adds a subtle flavor.
  • 1 packed cup cooked chicken diced – Rotisserie or pre-cooked chicken works great.
  • 1/2 cup onion diced – Adds a sweet, aromatic base flavor to the rice.

Method
 

  1. I start by placing cold cooked rice in a large mixing bowl. Then, I drizzle the vegetable oil and soy sauce over it. Mixing everything thoroughly ensures
  2. Next, I toss in the diced chicken, frozen peas, carrots, and onions. Combining them evenly helps the flavors blend while cooking. This step also gives the dish its signature colorful look.
  3. I pour the rice mixture into a nonstick pan and place it in the air fryer. Setting it to 360°F for 20 minutes gives the rice a slightly crispy texture, just like in a restaurant. Halfway through, I give it a gentle stir to make sure it cooks evenly.
  4. After the timer goes off, I remove the pan carefully and scoop the rice into bowls. At this point, it’s ready to serve as-is or paired with your favorite protein. Everyone always digs in immediately!

Notes

  • I always use leftover rice from the fridge; it fries better and stays firm.
  • Spraying the pan lightly with nonstick spray prevents sticking.
  • Mixing soy sauce with a little sesame oil adds extra depth.
  • Don’t overcrowd the pan; give the rice room to cook evenly.
  • I like to add a pinch of garlic powder or ginger for a flavor boost.