Name: Air Fryer Egg Fried Rice Patties
Prep time: 10 min
Cook time: 12 min
Total time: 22 min
Ingredients: 3 cups cooked white rice (day-old and cold, packed loosely); 3 large eggs (beaten); 2 tbsp soy sauce (low-sodium works well); 1 tsp toasted sesame oil; 1/2 cup frozen peas (no need to thaw); 3 green onions (thinly sliced, about 1/3 cup); 1/4 tsp white pepper; 1/4 tsp garlic powder; 1 tsp neutral oil (such as avocado or vegetable, for brushing)

From the roundup: 22 Air Fryer Dinner Recipes for Busy Nights

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Air fryer egg fried rice patties are what happens at my house when I have a pot of leftover rice, no plan for dinner, and exactly zero interest in standing over the stove. The whole thing comes together in about 10 minutes of actual work. You mix the rice with eggs, soy sauce, sesame oil, peas, and green onion, press the mixture into little disks, and let the air fryer do the rest.

The first time I made these I used rice that was still a little warm from lunch and half the patties fell apart when I tried to flip them. Cold, dry rice is not optional here. Day-old rice straight from the fridge gives you patties that actually hold their shape and get properly golden on both sides instead of steaming into mush.

These work as a simple dinner on their own, especially with a fried egg on top, but they also pull double duty as a side when I need something more substantial than plain rice next to whatever protein we are having.

Why you will love this

Ready in 22 minutes total, with only 10 minutes of hands-on prep before the air fryer takes over.
No flour or breadcrumbs: the egg and rice starch are enough to bind everything together.
Frozen peas go in straight from the bag, no thawing step needed.
The patties reheat well in the air fryer, so leftovers the next day are still crispy.
Works with white rice, jasmine, or brown rice as long as it is cold and dry.

Tips for success

Cold rice is the whole game. If your rice feels even slightly tacky, spread it on a plate and refrigerate it for 20 to 30 minutes before you mix anything. Warm or moist rice makes patties that crack and fall apart at the flip.
Press the patties firmly when shaping them. A loose, gently formed patty will not survive the flip. Pack each one hard into a disk about 3/4 inch thick and 3 inches wide.
Brush the tops with oil before cooking, not after. That thin layer of neutral oil is what gives you a golden crust instead of a pale, steamed surface.
If a patty cracks when you flip it at the 6-minute mark, press it back together immediately with your spatula. It will re-seal as the second side cooks. Do not panic and do not skip the flip.

Common questions

Can I use freshly cooked rice? Only if you spread it on a sheet pan and refrigerate it for at least 30 minutes first. Fresh rice has too much moisture and the patties will not hold.
Why did my patties stick to the basket? Either the basket was not sprayed well enough or the patties needed more time before flipping. Let them cook the full 6 minutes before you try to move them.
Can I add protein? Yes. A small handful of finely chopped cooked chicken, shrimp, or even canned tuna mixed into the rice works well. Keep the add-ins small so the patties still press flat.
What if I do not have sesame oil? The patties will still cook fine without it, but the flavor is noticeably flatter. A tiny bit of soy sauce extra does not replace it.

Substitutions

Swap the frozen peas for frozen corn, shelled edamame, or finely diced carrots if that is what you have. For a gluten-free version, tamari is a straightforward one-to-one swap for the soy sauce. If white pepper is not in your pantry, black pepper works, just use a little less since it is sharper.

For picky eaters who reject anything green, you can skip the peas and green onion entirely. The patties will still hold together because the egg does the binding work. My kids who pick out vegetables actually prefer the plain version with just soy sauce and sesame oil, and they eat them without complaint dipped in a little extra soy sauce on the side.

Make-ahead and storage

You can shape the patties up to 24 hours ahead and store them on a parchment-lined plate, covered, in the fridge. Cold, rested patties actually hold together better in the air fryer than ones you cook right after shaping. Store any cooked leftovers in an airtight container in the fridge for up to 3 days.

To reheat, put them back in the air fryer at 370 degrees F for 4 to 5 minutes. They come back crispy on the edges, which is more than you can say for most leftover rice dishes. I do not recommend freezing the cooked patties because the texture after thawing is soft and a little gummy, not worth it when they take only 22 minutes to make fresh.

Brittany Stage