Pork fried rice has always felt like one of those quietly dependable meals. It’s not flashy, it doesn’t demand attention, but it always delivers comfort. This Air Fryer Pork Fried Rice came from my desire to recreate that familiar, savory flavor using what I already had in the fridge, without standing over a hot pan or juggling multiple burners.
The first time I tried making fried rice in the air fryer, I was skeptical. Fried rice is usually all about quick heat and constant stirring. But once I understood how well the air fryer handles dry heat and even circulation, everything clicked. The rice warms evenly, the pork stays tender, and the flavors meld together in a way that feels both familiar and effortless.
This is now one of my favorite ways to use leftover rice and pork, especially on days when I want dinner to feel easy but still thoughtful.
Why This Recipe Works
Fried rice depends on texture. Using cold, leftover rice prevents clumping and helps the grains stay separate. The air fryer reheats everything evenly, allowing the rice to crisp lightly in spots while absorbing the savory seasoning. Cooking the pork separately and folding it in keeps it juicy and prevents it from drying out.
It’s a gentle, reliable method that produces consistent results with very little effort.
Ingredients
- 3 cups cooked, cold white rice
- 1 ½ cups cooked pork, diced small
- 2 tablespoons neutral oil
- 2 large eggs, lightly beaten
- ½ cup frozen peas and carrots
- 2 green onions, sliced
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- ½ teaspoon garlic powder
- Salt and black pepper, to taste
Optional additions
- Diced onion
- Minced garlic
- Cooked shrimp or additional vegetables
Step-by-Step Instructions
- Preheat the air fryer to 380°F (193°C).
- In an air fryer–safe pan or basket lined with parchment, spread the cold rice in an even layer.
- Drizzle the rice with 1 tablespoon of oil and toss gently to coat.
- Air fry the rice for 5 minutes to warm and dry it slightly.
- Push the rice to one side and pour the beaten eggs into the empty space.
- Air fry for 2 minutes, then gently stir to scramble the eggs and mix them into the rice.
- Add the pork, peas and carrots, green onions, soy sauce, sesame oil, garlic powder, salt, and pepper.
- Toss everything together until evenly combined.
- Air fry for another 5–7 minutes, stirring once halfway through, until heated through and lightly crisped in spots.
- Taste and adjust seasoning if needed before serving.
Notes From My Kitchen
Using cold rice makes all the difference here. Fresh rice tends to clump and become mushy, while chilled rice stays separate and absorbs flavor better. If I don’t have leftover rice, I’ll cook it earlier in the day and refrigerate it until cold.
I’ve also found that stirring once halfway through cooking is enough. Too much stirring can break the rice and make it dense.
For more pork cooking tips, don’t miss my Ultimate Air Fryer Pork Recipes Guide.
Flavor Variations
For a slightly smoky flavor, add a pinch of white pepper.
For a bit of sweetness, stir in a teaspoon of oyster sauce.
For extra richness, drizzle a little more sesame oil just before serving.
Serving Ideas
This pork fried rice works beautifully as a main dish or as a side. I often serve it with a simple cucumber salad or steamed vegetables. It’s also perfect on its own when you want something quick and comforting.
Leftovers reheat well in the air fryer and make an easy lunch the next day.
Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the air fryer at 350°F for 3–4 minutes, stirring once.
Final Thoughts
Air Fryer Pork Fried Rice is the kind of meal that feels familiar in the best way. It’s practical, comforting, and made from simple ingredients that come together effortlessly. Every time I make it, I’m reminded that good food doesn’t have to be complicated to feel satisfying—it just has to be made with intention and care.
