So, Here’s Why I Keep Coming Back to This Air Fryer Fried Brown Rice
If you’d told me a few years back that I’d be making fried rice—in an air fryer of all things—I probably would’ve laughed. I mean, I grew up watching my mum standing over the big wok, tossing rice like a pro. But here I am, air fryer humming like a tiny spaceship, just… making magic. I first tried this on a weeknight when I was out of clean pans (classic me, right?), and now it’s become my weird weeknight comfort food. Plus, there’s just something so satisfying about dumping leftovers in and coming back to crispy, golden rice that tastes like I put much more effort in than I actually did. Also, not gonna lie, it’s saved my bacon more than once when I forgot to plan dinner.
The Honest Reasons I Love This (You Might, Too)
I make this when I need dinner fast but I’m bored of toast again. My family goes a bit bonkers for it—especially my youngest, who claims it’s better than takeaway (but, you know, kids say stuff). Oh, and if you’ve ever tried making fried rice on the stove and ended up with weirdly sticky clumps (been there, done that), the air fryer version is actually way more forgiving. The only thing is that sometimes the peas do get a bit too crispy, but I just call it “extra texture”—ha! And honestly, the best part? Fewer dishes. I’d rather watch paint dry than tackle a pile of greasy pans at 9pm.
What You’ll Need (And My Usual Swaps)
- 3 cups cooked brown rice (leftover rice from the fridge is best—actually, fresh rice makes it mushy; don’t do it. But if you have to, spread it on a tray to cool for a bit)
- 2 eggs, beaten (sometimes I skip these if I’m feeling lazy, or just use extra veggies)
- 1 cup mixed frozen veggies (peas, carrots, corn; or whatever’s lurking in your freezer. My grandma swore by Bird’s Eye, but, look, they’re all fine)
- 2 green onions, sliced (I sometimes use chives or just regular onion if that’s all there is in the fridge)
- 2 tablespoons soy sauce (Tamari if you’re gluten-free—it’s actually pretty tasty, promise)
- 1 tablespoon sesame oil (olive oil works in a pinch, but the flavor’s not quite the same)
- 1 teaspoon garlic powder (or a crushed clove; sometimes I’m too lazy to chop)
- Optional: 1/2 cup cooked chicken, tofu, or shrimp (I toss in whatever needs using up)
Let’s Make It—Don’t Stress If You Miss a Step
- Preheat your air fryer to 370°F (about 190°C). Or honestly, just start it cold if you forget; I’ve done both and it’s fine.
- In a big bowl, toss together the rice, veggies, protein (if using), green onions, soy sauce, sesame oil, and garlic powder. I usually use my hands here—less mess, and you can break up the rice clumps. Don’t worry if it looks a bit weird at this point—it always does.
- Spray or brush your air fryer basket lightly with oil (not too much, or you’ll get soggy rice). Plop the rice mixture in. Spread it out a bit, but no need to be precious.
- Air fry for 10 minutes, then give it a good stir. This is where I sneak a taste because I’m impatient. If it’s not crispy enough, go another 3–5 minutes.
- If you’re using eggs, push the rice to one side, pour in the beaten eggs, and let them cook for about 1–2 minutes—then mix everything up. Or honestly, just scramble them separately and mix in at the end. Both work.
- Taste and add extra soy sauce or a pinch of salt if needed. Or sriracha if you like it spicy (I do, but my kids, not so much).
My Notes (From a Bunch of Trial and Error)
- Don’t skimp on the oil or you’ll get dry rice that tastes like cardboard (ask me how I know).
- Cold, leftover rice is key—fridge-dried rice gives you that takeaway vibe.
- Too much soy sauce makes the rice weirdly mushy, so go easy at first.
- Sometimes my air fryer cooks unevenly (old faithful, bless it), so I set a timer and stir halfway.
Variations I’ve Tried (Some Winners, Some … Meh)
- Swapping brown rice for cauliflower rice: Actually pretty good, especially if you’re keeping things low-carb, but don’t expect it to get as crispy.
- Throwing in pineapple: Sweet and tasty, but my partner says it’s like “rice pizza.”
- Kimchi fried rice: Try it! But maybe leave out the eggs, or it gets a bit odd.
- Tried using quinoa once. Wouldn’t recommend, unless you enjoy chasing tiny grains everywhere (seriously, they went everywhere).
What You Need (And What to Use If You Don’t Have It)
- Air fryer (obviously—but a convection oven works in a pinch; just up the temp a bit and watch the timing)
- Large mixing bowl (or, you know, just a big saucepan if that’s clean)
- Wooden spoon or spatula (or honestly, clean hands work great, just mind the heat!)
How to Store Leftovers (If You’re Lucky Enough to Have Any)
This keeps in the fridge in an airtight container for up to 3 days—but, though honestly, in my house it never lasts more than a day! I actually think it tastes even better cold, straight from the fridge, but maybe that’s just me.
How I Serve It (And a Little Family Ritual)
Sometimes I just pile it up in a bowl with a fried egg on top—runny yolk all the way. Or we’ll do ‘DIY bowls’ and let everyone add their own toppings (sriracha, peanuts, cucumber slices, whatever’s on hand). On rainy days, I’ll serve it with a bowl of miso soup; not authentic, but it’s super comforting.
Pro Tips (AKA, Things I’ve Messed Up Before)
- I once tried rushing the rice with only half an hour in the fridge—regretted it because it clumped like a muddy boot. Really, overnight is best.
- If you forget to stir halfway, the sides will crisp up way faster. Which is kind of awesome unless you like your rice evenly toasted.
- Don’t overload the basket; better to do two small batches than one giant one (I learned this the messy way… rice everywhere!)
FAQ (Real Questions I’ve Gotten Over Text, Promise)
- Can I use white rice instead?
- Yep, totally! Just make sure it’s cold; otherwise, it’ll stick more. Taste will be a bit different, but honestly, still good.
- What if I don’t have soy sauce?
- No worries—try coconut aminos, or a splash of Worcestershire sauce in a pinch. Not the same, but it’ll get you close!
- Do I have to thaw the veggies?
- Actually, you don’t. Toss ‘em right in frozen; they’ll cook up in the air fryer. If you want them less crispy, microwave for a minute first.
- Can I double the recipe?
- Hmm, you can, but do it in two batches or it won’t crisp up. I tried cramming it all in once; big mistake.
- Is this freezer-friendly?
- Sort of. It’s ok from the freezer, but I think the texture is way better fresh or just chilled in the fridge. But hey, if you’re meal prepping, go for it.
Oh! If you’re new to air frying, this air fryer guide is a lifesaver—I read it after my first few, uh, smoky disasters. And for rice tips, I like this down-to-earth article from Bon Appétit (they actually make it sound less scary).
So there you have it—crispy, easy Air Fryer Fried Brown Rice, done my very imperfect way. If you try it, let me know how yours turns out (especially if you come up with a better topping—always hunting for new ideas!).
Ingredients
- 2 cups cooked brown rice (preferably chilled)
- 1 cup mixed vegetables (peas, carrots, corn, diced bell pepper)
- 2 large eggs, lightly beaten
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon vegetable oil
- Salt and pepper to taste
Instructions
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1Preheat the air fryer to 350°F (175°C) for 3 minutes.
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2In a large bowl, combine the cooked brown rice, mixed vegetables, garlic, and green onions.
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3Drizzle the rice mixture with soy sauce, sesame oil, and vegetable oil. Toss until evenly coated.
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4Create a well in the center of the rice mixture and pour in the beaten eggs. Gently mix to coat the rice.
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5Transfer the mixture to the air fryer basket. Air fry at 350°F (175°C) for 12-15 minutes, shaking the basket halfway through, until the rice is heated through and slightly crispy.
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6Season with salt and pepper to taste. Serve hot, garnished with extra green onions if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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