Air fryer egg-fried vegetable rice
Waitrose and Partners

Air fryer egg-fried vegetable rice

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.

For tips on cooking safely with your air fryer, go to the method tab.

3 out of 5 stars(2) Rate this recipe
VegetarianHealthyLow in saturated fat1 of your 5 a day
  • Serves2
  • CourseMain meal
  • Prepare10 mins
  • Cook15 mins
  • Total time25 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

Ingredients

  • tbsp light soy sauce
  • 3 eggs, lightly beaten
  • 4 salad onion, timmed and sliced
  • 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)

Method

  1. 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.

  2. 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.

  3. 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

Nutritional

Typical values per serving when made using specific products in recipe

Energy

1,819kJ/ 434kcals

Fat

20g

Saturated Fat

4g

Carbohydrates

44g

Sugars

7.3g

Fibre

4.9g

Protein

19g

Salt

2.5g

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Overall rating (3/5)

3 out of 5 stars2 ratings