Airfryer fried rice with Asian sauce

Ingredients:

• 2 cups boiled white rice
• 1 tbsp. vegetable oil
• 2 tsp. dark sesame oil
• 1 tsp. sriracha sauce
• 1 teaspoon soy sauce
• 0.5 tsp sesame seeds, preferably toasted + extra for topping
• 1 large egg, lightly beaten
• 1 cup frozen green pea and carrot mixture, thawed
• Special equipment: air grill with a capacity of 5.3 l.

Preparation:

1. In a bowl, combine the rice, vegetable oil, 1 teaspoon sesame oil, and 1 tablespoon water. Season with salt and pepper and toss to coat. Transfer to an 7-inch (18.5 cm) air fryer bowl, a metal cake pan, or a foil tray.
2. Place the pan in the air fryer and cook at 175°C, stirring once, until the rice is lightly toasted, about 12 minutes.
3. Meanwhile, in a small bowl, combine the Sriracha sauce, soy sauce, sesame seeds, and the remaining 1 teaspoon sesame oil.
4. Open the air fryer and pour the egg over the rice. Close the lid and cook until the egg is set, about 4 minutes. Open the lid again, add the peas and carrots, and stir into the rice to evenly distribute and break up the egg pieces. Close the lid and cook for another 2 minutes to heat through the peas and carrots.
5. Divide the fried rice among plates, pour over the sauce and sprinkle with sesame seeds.