Instructions:
- Ensure the rice is completely cold and separated. Break up any large clumps gently with your hands. Toss the cold rice in a bowl with the 1 Tbsp of sesame oil.
- Heat the vegetable oil in a large non-stick skillet over medium heat. Pour in the lightly whisked eggs, scramble quickly, and cook just until set but still slightly soft. Remove eggs immediately, chop roughly, and set aside.
- In the same skillet, sauté the diced onion and the white/light green parts of the scallions for 2 minutes until fragrant. Add the frozen peas/carrots and cook until just tender (about 3 minutes).
- Transfer half of the prepared rice mixture (rice, sautéed veg, and chopped egg) into the air fryer basket. Do not overcrowd.
- Drizzle half of the soy sauce, half of the oyster sauce (if using), and half of the white pepper directly over the rice in the basket. Toss gently within the basket if possible.
- Air Fry at 375°F (190°C) for 6 minutes. Shake the basket vigorously. Continue cooking in 2-3 minute bursts until the rice edges look lightly toasted and crispy (approximately 10-12 minutes total per batch).
- Transfer the first batch to a large bowl. Repeat Steps 4–6 with the remaining rice mixture.
- Once all rice is cooked, combine everything in the large bowl. Taste and adjust seasoning (more soy sauce or salt if needed).
- Stir in the reserved dark green scallion tops just before serving. Serve piping hot.