Step 1

Preheat air fryer to 200°C for 5 minutes and prepare the cake tin (use the air fryer cake tin accessory or choose a cake tin to fit inside the air fryer basket; we used a 17cm cake tin).

Step 2

Slice rump steak into 5mm thick strips and place in a bowl with 1 Tbsp soy sauce and 1 tsp toasted sesame oil to marinate while preparing other ingredients.

Step 3

Cut bacon into a small dice.

Step 4

Drizzle a little olive oil in the base of the cake tin, then add the marinated steak and diced bacon.

Step 5

Air fry for 2 minutes. Remove the steak and bacon from heat, leaving the cooking juices and oil in the cake tin.

Step 6

Prepare the omelet by whisking together eggs and 1 tsp of soy sauce.

Step 7

Grease the sides of the cake tin with a little extra olive oil and pour the egg mixture into the base of the cake tin. Swirl to coat the base.

Step 8

Air fry the omelet for 2-3 minutes or until fluffy and golden.

Step 9

Remove the omelet from the tin, dice it, and set it aside.

Step 10

Place the rice into the cake tin, then add grated ginger, 3 Tbsp soy sauce, toasted sesame oil, and spring onions. Toss to combine.

Step 11

Air fry the rice for 7 minutes.

Step 12

Remove the rice from heat, then toss it through peas, diced omelet, and bacon.

Step 13

Return the rice to the air fryer and cook for a further 3 minutes.

Step 14

Serve the fried rice on a platter, top with sliced steak, and scatter with chili and herbs to serve.