The Super Easy Air Fryer Cookbook: Crave-Worthy Recipes for Healthier Fried Favorites by Brandi Crawford

Author:Brandi Crawford [Crawford, Brandi]
Language: eng
Format: epub, pdf
Publisher: Rockridge Press
Published: 2018-07-31T07:00:00+00:00

AREN’T YOU GLAD YOU DIDN’T DEEP-FRY?

Making your own fried green tomatoes gives you control over the oil used for the recipe. Olive oil, for instance, is loaded with monounsaturated fat, the good fat! Most restaurants fry their tomatoes in highly processed frying oil. Olive oil and the other oils mentioned in this book provide a healthier alternative.

Per serving: Calories: 167; Total fat: 3g; Saturated fat: 1g; Cholesterol: 82mg; Sodium: 96mg; Carbohydrates: 28g; Fiber: 3g; Protein: 7g

Vegetable Fried Rice

FAMILY FAVORITE, VEGETARIAN

FRY: 375ºF • PREP TIME: 5 MINUTES, PLUS 15 MINUTES TO CHILL • COOK TIME: 20 MINUTES • SERVES 5

You won’t turn to takeout once you make this recipe. This Asian-inspired air fryer veggie fried rice works wonderfully as a main dish or side. You will need a barrel accessory pan for this recipe.

2 (9-ounce) packages precooked, microwavable rice

2 teaspoons sesame oil, divided

1 medium green bell pepper, seeded and chopped

1 cup peas

2 medium carrots, diced (about 1 cup)

½ cup chopped onion

Salt

Pepper

1 tablespoon soy sauce

2 medium eggs, scrambled

1.Cook the rice in the microwave according to the package instructions and place in the refrigerator. The rice will need to cool for 15 to 20 minutes. You can also place it in the freezer until cold.

2.Add 1 teaspoon of sesame oil to the bottom of the barrel pan.

3.In a large bowl, combine the cold rice, green bell pepper, peas, carrots, and onion. Drizzle with the remaining 1 teaspoon of sesame oil and stir. Add salt and pepper to taste.

4.Transfer the mixture to the barrel pan. Cook for 15 minutes.

5.Remove the barrel pan. Drizzle the soy sauce all over and add the scrambled eggs. Stir to combine.

6.Serve warm.

Substitution tip: I use sesame oil in this recipe because it provides a distinctly Asian-style flavor. You can substitute canola, olive, or grapeseed oil, but you will lose a layer of flavor as those oils are neutral in taste.

Variation tip: Brown or white rice will work for this recipe. Both will have the same cook time if using precooked rice.

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