Crunchy Veggie Fried Rice
This crunchy fried rice is packed with whatever veggies you have on hand and gets its signature crunch from a double trip through the air fryer. Busy night dinner, solved.
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Quick Summary
• What it is: A crunchy fried rice loaded with whatever vegetables you have on hand, finished in the air fryer for a crunch you do not get from a skillet alone.
• Why you’ll love it: It is endlessly flexible, comes together with simple pantry and freezer staples, and turns a busy weeknight into an easy win.
• How to make it: Air fry your rice while you chop and sauce your veggies, combine everything, then air fry once more for that signature crunch.
Why I Love This Recipe
I love fried rice. One day I was craving it and went to make my own, and that is when I actually read the back of a soy sauce bottle. I saw all the preservatives in there and knew right then I did not want those ingredients in my family’s food.
That is how I found coconut aminos, and I was hooked from the first try. It gives you that same umami flavor with a hint of sweetness, and now I even bring it with me to sushi restaurants because it genuinely elevates the flavor.
This dish has become one of our go to busy night dinners. My kids always volunteer to help using the chopper, and without fail they sneak in raw bites the entire time. It is a win win, except for the times they snack their way through so much that there is barely enough left for the fried rice. True story, and one that happens more often than I would like to admit.
Ingredients
For the rice:
• 2 cups cooked rice — spread thin so it crisps evenly in the air fryer
For the veggies:
• 1 large head broccoli (about 4 cups), chopped (the star of this dish, so do not be shy with it)
• 1/2 cup green beans, chopped
• 1/4 cup shredded carrots
• 5 oz frozen organic spinach, chopped
• 5 oz frozen organic peas
• 6 oz frozen organic corn
• 1/2 bell pepper, chopped
• 1/2 bunch scallions, chopped
• Olive oil, for sautéing
For the sauce:
• 1 cup coconut amino acids — my go to soy sauce swap. Regular soy sauce is loaded with preservatives, and coconut aminos give you that same umami punch with clean, organic ingredients. Find it here
• 1 tsp apple cider vinegar
• 1/2 tsp ground ginger
• 2 Tbsp maple syrup
• 1/2 tsp minced garlic
• 1 Tbsp tapioca starch — most cornstarch on shelves today comes from bioengineered corn, so I reach for tapioca starch instead. It thickens sauces beautifully without any of that. Find it here
Tools:
• A handheld chopper — I used to drag out my bulky electric chopper for this and dread cleaning it after. This little tool gets all my veggies chopped small and even in a fraction of the time, with way less cleanup. Find it here
Variations & Substitutions
This recipe is built for flexibility. Use whatever veggies you have on hand. Mushrooms and asparagus both work great here in place of or alongside what I used. Want to make it a full meal? Add your favorite protein. Chicken, beef, and shrimp all work well stirred in with the veggies.
Instructions
1. Air fry the rice. Spread your cooked rice in a thin, even layer and air fry at 425°F for 10 minutes. This is what gives the rice that signature crunch, so do not skip it. (I used my oven’s air fry setting, so adjust time slightly if your air fryer runs differently.)
2. Prep the veggies. While the rice air fries, chop all your veggies roughly small and the same size for even cooking. This is where that handheld chopper earns its keep.
3. Make the sauce. Whisk together the coconut aminos, apple cider vinegar, ginger, maple syrup, garlic, and tapioca starch. Set aside.
4. Sauté the veggies. Heat olive oil in a large pan over medium heat. Add the veggies, cover, and cook for 20 minutes, stirring often, until fork tender but not mushy.
5. Add the sauce. Pour the sauce over the veggies and cook for 3 more minutes, stirring to coat everything evenly.
6. Combine. Pour the veggie mixture over the air fried rice and stir well. Take your time here so everything gets evenly coated.
7. Final air fry. Place the whole mixture back into the air fryer for 20 minutes, stirring halfway through. Stirring halfway is a must. It keeps the top from burning and instead gives you that amazing crunch throughout.
Tips & Tricks
• Stirring halfway through the final air fry is not optional. Skip it and the top can burn before the rest gets that crunch.
• Cook the veggies until just fork tender. Mushy veggies will not hold up through the second round in the air fryer.
• Chop everything roughly the same size so it all cooks evenly, both in the pan and in the air fryer.
• A handheld chopper makes quick work of this step without the cleanup of a bulky electric one. Find it here
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Storage & Reheating
Store leftovers in an airtight container in the fridge for 3 to 4 days. To bring back the crunch, reheat in the air fryer rather than the microwave.
Frequently Asked Questions
Can I use fresh veggies instead of frozen?
Yes. Fresh works great here too. Just chop everything to a similar size so it cooks evenly, and keep an eye on your sauté time since fresh veggies can cook a bit faster than frozen.
What if I don’t have an air fryer?
You can still make this in the oven. You will not get quite the same crunch and it will take a bit longer, but it still works.
Can I make this ahead of time?
Yes. You can chop your veggies and make the sauce ahead of time, then assemble and cook when you are ready. I would not recommend fully cooking it too far in advance, since the crunch is best fresh out of the air fryer.
Can I use fresh veggies instead of frozen?
Yes. Fresh works great here too. Just chop everything to a similar size so it cooks evenly.
Is this recipe gluten free?
Coconut aminos and tapioca starch are both naturally gluten free, but always double check your specific brands and the rice you use to be sure.
Can I use brown rice or jasmine rice instead of white?
Yes, either works. Just make sure your rice is fully cooked and slightly cooled before air frying so it crisps up instead of steaming.
Why coconut aminos instead of soy sauce?
Regular soy sauce often contains preservatives I would rather not feed my family. Coconut aminos give you that same savory, umami flavor with clean, organic ingredients and a hint of natural sweetness.
Busy night dinner, solved. Now go raid your fridge and make it your own.
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