No need to stand over a screaming hot wok to get perfect fried rice — the air fryer gives you exceptionally crispy fried rice without heating up your kitchen. This simple recipe adds just enough flavour and nuance to the dish, without a million ingredients and prep dishes.
Special equipment: a 5.3-quart air fryer.
Combine the rice, vegetable oil, 1 teaspoon of the sesame oil and 1 tablespoon water in a bowl. Season with salt and pepper and toss to coat the rice. Transfer to a 7-inch round air fryer insert, metal cake pan or foil pan.
Put the pan in a 5.3-quart air fryer and cook at 350ºF, stirring halfway through, until the rice is lightly toasted and crunchy, about 12 minutes.
Meanwhile, stir together the sriracha, soy sauce, sesame seeds and remaining 1 teaspoon sesame oil in a small bowl.
Open the air fryer and pour the egg over the rice. Close and cook until the egg is cooked through, about 4 minutes. Open again, add the peas and carrots and stir into the rice to distribute and break up the egg. Close and cook 2 minutes more to heat the peas and carrots.
Spoon the fried rice into bowls, drizzle with some of the sauce and sprinkle with more sesame seeds.