Air fryer egg-fried vegetable rice

Name: Air fryer egg-fried vegetable rice
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2
Ingredients: 1½ tbsp light soy sauce; 3 eggs, lightly beaten; 4 salad onion, timmed and sliced; 1½ tbsp sesame oil; 2 clove/s garlic, finely chopped; 1 red chilli, sliced; 210 g pack Bright & Colourful Ginger Stir Fry (or similar-sized pack of stir fry vegetables); 15 g ginger, peeled and finely chopped (if not included in the vegetable stir fry pack above); 250 g Waitrose brown basmati rice 250g; Sweet chilli sauce, to serve (optional)

This easy, flavour-packed version of the classic feels like a treat but is made with less oil than usual and provides 1 of your 5 a day, too.

3 out of 5 stars(4) Rate this recipe

VegetarianHealthyLow in saturated fat1 of your 5 a day

Serves2
CourseMain meal
Prepare10 mins
Cook15 mins
Total time25 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

1½ tbsp light soy sauce
3 eggs, lightly beaten
4 salad onion, timmed and sliced
1½ tbsp sesame oil
2 clove/s garlic, finely chopped
1 red chilli, sliced
210g pack Bright & Colourful Ginger Stir Fry (or similar-sized pack of stir fry vegetables)
15g ginger, peeled and finely chopped (if not included in the vegetable stir fry pack above)
250g Waitrose brown basmati rice 250g
Sweet chilli sauce, to serve (optional)

Turn the air fryer to 180ºC and remove the grate from the cooking bowl. Combine ½ tbsp soy sauce with the eggs and sliced salad onions. Add ½ tbsp sesame oil to the hot bowl of the air fryer and immediately pour in the egg mixture. Cook for 2 minutes, then stir and cook for a further minute. Transfer to a plate and set aside.
Drizzle in the remaining 1 tbsp oil, then add the garlic, chilli, stir fry vegetables (except the coriander, if included) and ginger, if using. Stir well and cook for 4-5 minutes, until the veg has begun to turn golden in places.
Stir in the rice with the remaining 1 tbsp soy sauce, breaking it up with a spatula and folding it through the softened vegetables. Continue to cook for about 6 minutes, stopping to stir every 2 minutes, until the vegetables are just cooked and the rice is piping hot. Stir the eggs through for the final 2 minutes. Serve in warm bowls, scattered with any reserved coriander leaves and some sweet chilli sauce, if liked.

Cook’s tip

Customer safety tips

Follow manufacturer’s instructions and advice for specific foods
Pre-heat the air fryer to the correct temperature
If cooking different foods together, be aware that they may require different times and temperatures
Spread food evenly – do not overcrowd pan/chamber
Turn food midway through cooking
Check food is piping/steaming hot and cooked all the way through
Aim for golden colouring – do not overcook
Use a food thermometer/probe to check temperature: more details here
Check out the FSA webpage for further advice: www.food.gov.uk

Typical values per serving when made using specific products in recipe