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USDA record comparison

Fried rice calories and nutrition: meatless, beef, chicken, pork, or shrimp

FNDDS separates meatless fried rice from beef, chicken, pork, and shrimp versions. The records create a useful comparison, but the meatless source amount is lighter than the protein versions, so serving totals and density must be read together.

What this page compares

Named source records, not one universal meal

This page includes all five records whose names begin “Rice, fried” in the current Feast corpus. They differ by named protein and use two source-serving weights. No record identifies a restaurant, regional recipe, oil quantity, egg quantity, or exact vegetable blend.

Every number on this page comes from the exact linked record. Values are descriptive observations from the selected records; they are not personalized estimates, recommended portions, or measurements of a meal in front of you.

Observed source examples

Lower, middle, and higher within this selected set

These cards order the selected records by calories in each record's own FNDDS source serving. They do not define the calorie range of every fried rice and should not be used as a personalized estimate.

Important: “Lower,” “middle,” and “higher” refer only to order within the curated source set above. Different source-serving weights and, where labeled, contextual records mean these cards are examples—not endpoints of a meal estimate.

Full comparison

Compare every selected FNDDS record

Serving values preserve each record's listed amount. Per-100-gram calories provide a shared weight basis. Dashes indicate that a value is not available, not that the nutrient is absent.

USDA records selected for the Fried rice nutrition guide
Exact source record Match Source amount Calories kcal / 100 g Protein Fiber Sodium USDA
Rice, fried, meatless Direct name match 166 gQuantity not specified 289 kcal 174 6.4 g 1.8 g 599 mg FDC 2708951 ↗
Rice, fried, with shrimp Direct name match 198 gQuantity not specified 329 kcal 166 13.2 g 1.8 g 642 mg FDC 2708956 ↗
Rice, fried, with chicken Direct name match 198 gQuantity not specified 343 kcal 173 14.4 g 1.8 g 711 mg FDC 2708953 ↗
Rice, fried, with beef Direct name match 198 gQuantity not specified 352 kcal 178 15.6 g 1.8 g 620 mg FDC 2708955 ↗
Rice, fried, with pork Direct name match 198 gQuantity not specified 354 kcal 179 15 g 1.8 g 626 mg FDC 2708954 ↗

Portion analysis

Serving total and calorie density answer different questions

The meatless record uses 166 grams; each protein record uses 198 grams. That 32-gram gap means the lowest whole-serving number is partly a smaller source portion. Per-100-gram values make the recipe concentration easier to compare, while the actual bowl or carton weight determines the eaten total.

To scale a record, divide the eaten grams by the record's source grams and multiply the listed serving values by that ratio. This assumes the eaten meal has the same composition as the matched record.

Preparation analysis

The dish name leaves ingredients unresolved

Cooked rice quantity and retained oil are usually the largest hidden variables. Protein, egg, vegetables, and sauces add smaller but meaningful differences, and rice moisture changes weight. A loosely filled cup and a compressed takeout carton should not be treated as the same amount based on volume alone.

A precise-looking result is only as specific as the record match and the portion information supporting it.

What changes the comparison

Four drivers worth checking before choosing a record

The visible dish name is a starting point. These details usually explain more of the variation in the selected source records.

  1. 01

    Cooked rice amount

    The weight of rice in the bowl or carton sets the base scale for the meal.

  2. 02

    Retained oil

    Oil coats and separates grains but is difficult to infer reliably from appearance.

  3. 03

    Protein and egg

    Beef, chicken, pork, shrimp, and meatless records provide distinct source profiles.

  4. 04

    Moisture and packing

    Cup volume can mislead when rice is wetter, drier, loosely spooned, or densely packed.

Record matching

How to find the closest description

Match the named protein, then weigh the served rice mixture if possible. If two proteins are present, choose a closer mixed-dish method rather than assigning the whole serving to one protein record. Add a separately served entrée or sauce separately; do not fold the full combination plate into the fried-rice description.

A practical matching checklist

  1. Choose meatless, beef, chicken, pork, or shrimp.
  2. Use the cooked mixture's weight instead of carton size.
  3. Note egg and additional proteins when conspicuous.
  4. Record separate entrées and sauces outside the fried-rice serving.

Continue comparing

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