Ingredients · Grains & bread

Rice

Cooked rice reheats and crisps into fried-rice textures; raw rice is not an air-fryer start.

In the air fryer. Day-old cold rice for crispy rice cakes or 'fried' rice finishes.

Nutrition

Typical values per 100g cooked white

130kcal

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Asia's defining grain. Indica and japonica families span jasmine, basmati, sushi rice, and more.

White rice digests fast; brown keeps bran fiber. Hydration and portion size matter more than brand lore.

Raw: airtight pantry. Cooked rice: cool quickly, refrigerate within 1 hour if possible, eat within 1 day (max 3-4 refrigerated if cooled well).

Reheat cooked rice until piping hot (165°F). Don't leave cooked rice at room temperature for long stretches.

Bacillus cereus spores survive cooking and can grow in warm rice. Classic leftover-rice food poisoning. Cool fast, reheat once.

Chinese · 400°F · 16 min

Crispy cornstarch-coated chicken cubes in a savory sesame sauce in about 30 minutes, weeknight-friendly, no deep fryer.

32 min total · 4 servings

Vietnamese · 400°F · 12 min

Thin pork strips in fish sauce, lemongrass and sugar. The basket caramelizes the edges like a street grill.

32 min total · 4 servings

Filipino · 380°F · 26 min

Soy-vinegar adobo chicken finished in the air fryer for sticky, bronzed skin.

45 min total · 4 servings

Korean · 400°F · 10 min

Thin-sliced beef in soy, pear and sesame. Sticky-sweet edges in minutes.

35 min total · 4 servings

Thai · 400°F · 12 min

Crispy air-fried chicken tossed in a garlic-chile-basil sauce. Pad krapow energy without a wok blaze.

29 min total · 4 servings

Thai · 375°F · 26 min

Grilled-style Thai chicken with lemongrass and fish sauce. Street gai yang from the basket.

48 min total · 4 servings