Ingredients
1 large carrot, peeled, trimmed, and chopped into small pieces (about 3/4 c.)
2 scallions, thinly sliced, white and green parts separated
2 tsp. finely chopped fresh ginger (from a 1" piece)
1 tbsp. vegetable oil
1/4 tsp. kosher salt
2 c. long-grain brown rice
1 clove garlic, finely chopped
2 1/2 tsp. low-sodium soy sauce
2 tsp. toasted sesame oil
Freshly ground black pepper
1 large egg, lightly beaten
1/2 c. frozen peas, thawed
Preparation
Step 1In a 7" nonstick round pan, combine carrot, white scallion parts, ginger, vegetable oil, and salt. In an air-fryer basket, place pan. Cook at 400°, stirring halfway through, until onion and carrot are just tender, about 5 minutes.Step 2Remove air-fryer basket and add rice, garlic, soy sauce, sesame oil, and a few grinds of pepper to carrot mixture; stir to combine. Continue to cook at 400° until rice is lightly toasted, about 5 minutes more.Step 3Remove air-fryer basket and pour egg over half of rice mixture and peas over other half. Continue to cook at 400° until egg is just set and peas are warm, about 4 minutes more; stir to combine. Top with green scallion parts.
The best thing about fried rice is that it works better with day-old grains. BUT we found this recipe works just as well with packaged cooked brown rice. Great news, cheaters! And, though you can cook brown rice in an air fryer, this recipe calls for already cooked brown rice. Have cooked white rice on hand instead? You can use that, too. Cooking the fried rice in the air fryer is healthier than frying it in a pan, but it makes for a less crispy dish than the classic kind. If you’d prefer that, go with a wok or a skillet instead and use a traditional fried rice recipe, instead.
