Option to velvet the chicken: This gives you that lovely soft and tender texture you find in Chinese takeout dishes. Sprinkle the sliced chicken with ½ teaspoon of baking soda and mix it through the chicken well. Pop the chicken into the fridge for 20 minutes, then rinse thoroughly to remove the baking soda. Pat dry and continue with the recipe. Toss the chicken with 1 teaspoon of Chinese five spice and ½ tablespoon of sesame oil.

Remove the tray insert from your air fryer if it has one. Add 3 cups of cooked rice to your air fryer basket, along with the diced onion, diced carrot, crushed garlic, diced ginger, ½ cup of frozen peas, ½ cup of corn kernels, 2 tablespoons of light soy sauce, 1 tablespoon of sesame oil, 1 tablespoon of fish sauce, 1 teaspoon of Shaoxing rice wine and 1 teaspoon of MSG (if you’re using it). Mix well to combine.

Arrange the sliced, marinated chicken on top of the rice in your air fryer. Try to keep it on roughly one layer if possible. Air fry the rice and chicken for five minutes at 400°F/200°C. After five minutes, the chicken should look mostly white all over, but it won’t be fully cooked through. Mix the chicken through the rice well. Air fry for another five minutes at 400°F/200°C.

After this time, remove the air fryer basket and mix the fried rice again. Use your spatula or spoon to push the rice up against one end of the basket, leaving about a quarter of the basket free. Pour the whisked eggs into the space you’ve made. Pop the basket back into the air fryer and air fry for a final six minutes at 400°F/200°C.

After this time, the eggs should be set. Use a spatula to break the eggs into smaller pieces and mix them through the rice. Don’t worry if they are a little wet at the bottom, they’ll mix through the rice well. It should now be ready to go. Sprinkle half the sliced scallions into the rice and mix through. Divide between plates and top with the remaining sliced scallions to serve.