You’ll Need
Main
1 boneless, skinless chicken thigh (about 140g), diced
75g cooked cold long-grain rice
1 egg
40g frozen peas
1 spring onion, sliced
1 clove garlic, finely sliced
1 tsp olive oil
Seasoning
1 tbsp light soy sauce
1 tsp sesame oil
½ tsp oyster sauce
Pinch of white pepper
Pinch of salt
Optional but Dangerous
Sweet chilli sauce
Crispy onions
Chilli flakes
Sesame seeds
Sriracha
Method
Preheat your air fryer to 190°C.
Place the diced chicken into a foil tray or heatproof dish with the olive oil, garlic, a pinch of salt and white pepper.
Air fry for 10–12 minutes, stirring halfway through, until the chicken is cooked and lightly browned.
Stir in the cold cooked rice, frozen peas and soy sauce.
Return to the air fryer for 4 minutes, stirring once halfway through.
Push the rice mixture to one side of the tray and crack the egg into the empty space.
Return to the air fryer for 2 minutes, then scramble the egg into the rice.
Stir through the sesame oil, oyster sauce and sliced spring onion.
Cook for a final 1–2 minutes, until everything is piping hot.
Finish with any optional toppings and serve immediately.