Air fryer egg-fried vegetable rice

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.

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

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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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