Air Fryer Burrito

I’ve made so many versions of this rice bowl that I’m no longer sure where I learned it from. This time I managed to work in chunks of purple sweet potato. It’s different every time, but there are some steps I always follow:

1. Cook 2 cups of rice (I use my Instant Pot).
2. Cool the rice in the fridge while working on the next steps.
3. Chop up some vegetables (like peppers, onions, anything else in your fridge) and cooked protein (like chicken, tofu, etc.). You can roast the vegetables if you like them more tender than they’ll get in the pan.
4. Heat a few tablespoons of oil over medium-high heat in a skillet.
5. Cook your vegetables if needed. I also add minced ginger and garlic for 30 seconds. And sometimes frozen add-ins, like pineapple and peas. Cashews also taste great in this (they can toast in the pan).
6. Add more oil and the rice.
7. After a few minutes make a hole in the rice and crack an egg into it.
8. Mix the egg with the rice as it cooks.
9. Add tamari, sesame oil, any other sauces and mix.
10. Remove from the heat and add toppings, like scallions and sesame seeds. Add in the chopped protein.
11. Enjoy!