Add the cold day-old rice to a large mixing bowl and use your fingers or a fork to break up any clumps. The rice should feel dry and separate, not sticky or wet. If your rice feels at all tacky, spread it on a plate and refrigerate for 20 to 30 minutes before continuing.

Add the beaten eggs, soy sauce, sesame oil, white pepper, and garlic powder to the bowl. Stir everything together until the rice is evenly coated. Fold in the frozen peas and sliced green onions. The mixture will look wet but that is correct. The egg is the binder.

Preheat your air fryer to 375 degrees F for 3 minutes. While it heats, scoop out roughly 1/3 cup of the rice mixture per patty and firmly press and pack it into a round disk about 3 inches wide and 3/4 inch thick. Press hard so it holds together. You should get 8 patties from this batch.

Line your air fryer basket with a perforated parchment liner or lightly spray the basket with oil. Arrange the patties in a single layer with at least 1/2 inch of space between them. Do not stack. Lightly brush the tops with a small amount of neutral oil. This helps them brown rather than just steam.

Air fry at 375 degrees F for 6 minutes. At the 6-minute mark, carefully flip each patty using a thin spatula. The bottom should look golden and set. If a patty cracks when you flip it, gently press it back together with the spatula. It will re-seal as it continues to cook.

Continue cooking for another 5 to 6 minutes until both sides are deep golden brown and the edges look crispy. The patties should feel firm when you press the center lightly with your finger. Remove carefully and let them rest on a wire rack or plate for 2 minutes before serving so they firm up completely.

Serve as-is or topped with a fried egg, a drizzle of sriracha or chili garlic sauce, or alongside a simple miso soup. A small dish of extra soy sauce for dipping works great for kids.