Air fryer egg-fried vegetable rice

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.