INGREDIENT NOTES: Use long-grain rice like jasmine or basmati for the best texture. Microwave packet rice works brilliantly too – I had very similar results when I tested both. Frozen mixed veggies (use about two cups) are a great shortcut instead of chopping up fresh vegetables. Fresh garlic and ginger are best, but if jarred is all you have, that’s fine.

SUBSTITUTIONS: Swap chicken breasts for shrimp, tofu, beef, or rotisserie chicken. Use tamari instead of soy sauce for a gluten-free option (or make sure your soy sauce is gluten-free). Leave out the fish sauce for a vegetarian version – just add a little more soy sauce. If you don’t have Shaoxing wine, you can use dry sherry or skip it. MSG is key to getting that proper takeout flavor, but it can be tricky to find (you can find MSG on Amazon or Asian grocery stores). If you can’t find it, just leave it out.

STORAGE: Any leftovers will keep well in the fridge for up to three days. You can reheat them in the microwave or air fryer until piping hot. You can freeze it, though the texture may be a bit softer when you defrost it. You can defrost it in the microwave, stirring a couple of times.

USING FRESH RICE? If you’re cooking rice for this recipe, you’ll need to cool it before adding it to the air fryer. If you don’t, you’ll end up with soggy and sad fried rice. Spread your cooked rice onto a plate or tray and pop it into the fridge for about 30 minutes – or you can even pop it into the freezer if you have space (for about 15 minutes). Once it’s cooled completely, you can go ahead and use it in the recipe. To make the rice, add 1 cup of long-grain white rice to a pot you have a lid for. Add 1 ½ cups of cold water and pop over high heat. When you see foamy bubbles on top of the water, pop the lid on. Leave it for 12 minutes, then remove the pan from the heat, still with the lid on, and leave it to steam for another 10 minutes. Fluff up the grains with a fork and spread out onto your plate or tray to cool.