Crispy Chicken Fried Rice
An easy air-fryer meal made with cold cooked rice, tender chicken, onion, carrot and celery, seasoned with tamari and cooked until hot with lightly crisp edges.
Equipment
- Air Fryer-Safe Baking Dish
- Large mixing bowl
- Measuring spoons
- Sharp knife
- Wooden spoon
Ingredients
- 750 g cold cooked white rice
- 225 g fully cooked chicken breast cut into small cubes
- 1 small white onion diced
- 1 medium carrot diced
- 1 celery stalk diced
- 60 ml reduced-sodium gluten-free tamari
- 2 teaspoons coconut oil melted
- Nonstick cooking spray
Instructions
- Preheat the air fryer to 190°C for 3 minutes.
- Lightly coat an air fryer-safe baking dish with nonstick cooking spray.
- Place the cold cooked rice in a large mixing bowl.
- Add the cubed chicken, diced onion, carrot and celery.
- Pour in the tamari and melted coconut oil.
- Stir until all the ingredients are evenly combined.
- Transfer the rice mixture to the prepared baking dish.
- Spread the mixture into an even layer.
- Place the dish in the air fryer basket.
- Air-fry for 5 minutes.
- Carefully stir the rice mixture.
- Spread it into an even layer again.
- Air-fry for another 5 minutes.
- Check that the chicken and rice have reached at least 74°C throughout.
- Cook for another 2 minutes if the mixture is not completely hot.
- Remove the baking dish carefully.
- Stir the fried rice once more.
- Serve immediately.
Notes & Wine Advice
Serving Suggestions
Serve the fried rice with steamed broccoli, stir-fried vegetables or a fresh cucumber salad. Garnish it with sliced spring onions, coriander or toasted sesame seeds when allergies are not a concern.Recipe Notes
The cooking time includes three minutes of preheating and ten minutes of air-frying. The nutritional values have been recalculated using 225 g cooked chicken, 750 g cooked rice, reduced-sodium tamari and approximately two teaspoons of coconut oil. Values vary according to the rice, chicken and tamari used.Variations
Add frozen peas, diced bell pepper or sweetcorn. Replace the chicken with cooked turkey or pork. For extra heat, add sriracha or chilli flakes. Use certified gluten-free tamari rather than ordinary soy sauce when preparing the dish for someone avoiding gluten or wheat.Storage
Use rice that was cooled quickly after cooking and refrigerated within two hours. Keep it chilled until needed. Store leftover fried rice in an airtight container for no longer than one day and reheat it only once, until it reaches at least 74°C throughout.Wine Advice
A crisp Sauvignon Blanc balances the savoury tamari and lightly fried flavours. Pinot Grigio offers a softer, more neutral alternative.Nutrition values
Serving: 300 gr | Calories: 350 kcal | Carbohydrates: 58 g | Protein: 25 g | Fat: 5 g | Saturated Fat: 2 g | Sodium: 800 mg | Sugar: 3 g