USDA source topicPasta, rice & grains

Fried rice and lo/chow mein: nutrition range, portions, and source records

This wiki page organizes 28 exact USDA Survey Foods records labeled “Fried rice and lo/chow mein.” It shows the median and central spread of reported nutrients per 100 grams, explains the portion and preparation language present in the records, and keeps every underlying profile and citation available for inspection.

What is included?

The exact descriptions define the topic.

USDA places these records in the “Fried rice and lo/chow mein” survey-food category. Within Feast’s broader navigation, they appear under Pasta, rice & grains (28 records). The category label is useful for discovery, but it does not mean every record uses the same recipe, brand, cooking method, or portion.

The current collection includes Rice, brown, with vegetables, soy-based sauce, no added fat; Beef chow mein or chop suey with noodles; Rice, fried, with chicken; Chow mein or chop suey, various types of meat, with noodles; Rice, brown, with vegetables, soy-based sauce, fat added; Yat Ga Mein with meat, fish, or poultry. Those examples show why the exact wording matters. The complete alphabetical catalog farther down the page preserves all 28 descriptions instead of replacing them with one generic average.

A robust view of the data

Median and central nutrient ranges per 100 grams

The central range runs from the 10th to the 90th percentile of the records on this page. The observed minimum and maximum are included for transparency, but the middle interval is generally more useful for seeing the collection without letting one extreme record dominate.

Nutrient	Median	Central 80%	Observed span	Records
Caloriesper 100 g	125 kcal	91 kcal–173 kcal	69 kcal–179 kcal	28
Proteinper 100 g	8.3 g	2.2 g–10.4 g	2 g–10.8 g	28
Carbohydrateper 100 g	16.2 g	4.1 g–27.6 g	3.8 g–32.5 g	28
Total fatper 100 g	3.2 g	0.7 g–5.6 g	0.3 g–7.5 g	28
Dietary fiberper 100 g	1.1 g	0.8 g–1.5 g	0.3 g–1.7 g	28
Total sugarsper 100 g	1.6 g	0.5 g–2.1 g	0.5 g–4.1 g	28
Sodiumper 100 g	357 mg	298 mg–422 mg	250 mg–491 mg	28
Potassiumper 100 g	131 mg	61 mg–208 mg	33 mg–231 mg	28
Calciumper 100 g	19 mg	8 mg–27 mg	4 mg–48 mg	28
Ironper 100 g	0.8 mg	0.4 mg–1.4 mg	0.4 mg–1.9 mg	28

All rows use the same 100-gram denominator and values from the cited records. The interval is descriptive, not a recommended intake range or statistical confidence interval.

Calories context

125 kcal at the collection midpoint

Across 28 “Fried rice and lo/chow mein” records, the middle reported calories value is 125 kcal per 100 grams. The central records run from 91 kcal to 173 kcal, while the complete observed span is 69 kcal to 179 kcal.

Rice, brown, with vegetables, soy-based sauce, no added fat is nearest the lower central boundary, and Rice, fried, with chicken is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Protein context

8.3 g at the collection midpoint

Across 28 “Fried rice and lo/chow mein” records, the middle reported protein value is 8.3 g per 100 grams. The central records run from 2.2 g to 10.4 g, while the complete observed span is 2 g to 10.8 g.

Rice, brown, with soy-based sauce, no added fat is nearest the lower central boundary, and Chow mein or chop suey, various types of meat, with noodles is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Carbohydrate context

16.2 g at the collection midpoint

Across 28 “Fried rice and lo/chow mein” records, the middle reported carbohydrate value is 16.2 g per 100 grams. The central records run from 4.1 g to 27.6 g, while the complete observed span is 3.8 g to 32.5 g.

Shrimp chow mein or chop suey, no noodles is nearest the lower central boundary, and Rice, fried, with beef is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total fat context

3.2 g at the collection midpoint

Across 28 “Fried rice and lo/chow mein” records, the middle reported total fat value is 3.2 g per 100 grams. The central records run from 0.7 g to 5.6 g, while the complete observed span is 0.3 g to 7.5 g.

Dietary fiber context

1.1 g at the collection midpoint

Across 28 “Fried rice and lo/chow mein” records, the middle reported dietary fiber value is 1.1 g per 100 grams. The central records run from 0.8 g to 1.5 g, while the complete observed span is 0.3 g to 1.7 g.

Beef chow mein or chop suey, no noodles is nearest the lower central boundary, and Beef chow mein or chop suey with noodles is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Total sugars context

1.6 g at the collection midpoint

Across 28 “Fried rice and lo/chow mein” records, the middle reported total sugars value is 1.6 g per 100 grams. The central records run from 0.5 g to 2.1 g, while the complete observed span is 0.5 g to 4.1 g.

Rice, fried, with beef is nearest the lower central boundary, and Lo mein, with beef is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Sodium context

357 mg at the collection midpoint

Across 28 “Fried rice and lo/chow mein” records, the middle reported sodium value is 357 mg per 100 grams. The central records run from 298 mg to 422 mg, while the complete observed span is 250 mg to 491 mg.

Rice, fried, with beef is nearest the lower central boundary, and Rice, brown, with soy-based sauce, fat added is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Potassium context

131 mg at the collection midpoint

Across 28 “Fried rice and lo/chow mein” records, the middle reported potassium value is 131 mg per 100 grams. The central records run from 61 mg to 208 mg, while the complete observed span is 33 mg to 231 mg.

Rice, white, with vegetables, soy-based sauce, no added fat is nearest the lower central boundary, and Beef chow mein or chop suey with noodles is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Calcium context

19 mg at the collection midpoint

Across 28 “Fried rice and lo/chow mein” records, the middle reported calcium value is 19 mg per 100 grams. The central records run from 8 mg to 27 mg, while the complete observed span is 4 mg to 48 mg.

Rice, brown, with vegetables, soy-based sauce, fat added is nearest the lower central boundary, and Pork chow mein or chop suey, no noodles is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Iron context

0.8 mg at the collection midpoint

Across 28 “Fried rice and lo/chow mein” records, the middle reported iron value is 0.8 mg per 100 grams. The central records run from 0.4 mg to 1.4 mg, while the complete observed span is 0.4 mg to 1.9 mg.

Rice, fried, with shrimp is nearest the lower central boundary, and Lo mein, with beef is nearest the upper central boundary. These are reference positions in this corpus, not labels of overall food quality.

Preparation language in the records

Source descriptions reveal meaningful distinctions.

The counts below report words and phrases that appear explicitly in the 28 USDA descriptions. They can help narrow a search to a closer record. They do not prove that the named preparation caused a nutrient difference, because these survey-food records are not controlled experiments.

fried

5 records use this wording, including Rice, fried, meatless; Rice, fried, with beef; Rice, fried, with chicken.

fat added

4 records use this wording, including Rice, brown, with soy-based sauce, fat added; Rice, brown, with vegetables, soy-based sauce, fat added; Rice, white, with soy-based sauce, fat added.

no added fat

4 records use this wording, including Rice, brown, with soy-based sauce, no added fat; Rice, brown, with vegetables, soy-based sauce, no added fat; Rice, white, with soy-based sauce, no added fat.

with sauce

4 records use this wording, including Rice, brown, with soy-based sauce, fat added; Rice, brown, with soy-based sauce, no added fat; Rice, white, with soy-based sauce, fat added.

Portion context

Household measures answer a different question than 100 grams.

28 of 28 records (100%) include at least one named measure in the source data. Together those records provide 28 usable named measures.

Across the pooled named measures, the midpoint gram weight is 220 g. The central 10th-to-90th-percentile interval runs from 198 g to 256 g, while the complete observed span is 166–290 g. This pooled summary mixes different measure types, so it is a navigation aid rather than a suggested portion.

A cup, slice, piece, sandwich, fillet, or fluid ounce can represent a different amount of food. Even two measures with the same label may have different gram weights across records. Open the closest profile and use its listed weight instead of transferring a measure from another record.

USDA’s representative source amount is also not necessarily what a visitor ate. For equal-weight comparison, use the 100-gram table. For meal estimation, match the exact description first, then match the amount, and finally account for additions or preparation details absent from the selected record.

Common named measures in this topic

1 cupAppears on 28 recordsExample: Beef chow mein or chop suey with noodles →

Choosing a closer record

Use a sequence, not a guess disguised as precision.

01
Match the exact description
Look for the closest food name, preparation, additions, and context. “Fried rice and lo/chow mein” is the collection label; the individual description is the actual reference.
02
Compare on equal weight
Use the per-100-gram values when comparing two records. This keeps the denominator fixed and prevents different source-serving weights from masquerading as a food difference.
03
Scale the closest listed measure
Open the profile, select a named household measure when one fits, or enter a gram estimate. Treat scaled decimals as arithmetic from the source—not greater certainty about the plate.
04
Add missing context
Brand, recipe, cooking fat, sauce, toppings, substitutions, and edible portion can move the result. A current package label or weighed recipe may be more specific than a generic survey-food record.

Complete source catalog

All 28 “Fried rice and lo/chow mein” records

Records are alphabetical, not ranked. Every row links to a complete Feast profile with household measures, all reported nutrients, estimate factors, and methodology, plus the exact USDA FoodData Central source where available.

Exact USDA description	Calories	Protein	Fiber	Sodium	Source amount	References
Beef chow mein or chop suey with noodlesFDC 2706607	129 kcalper 100 g	10.8 gper 100 g	1.5 gper 100 g	328 mgper 100 g	220 gUSDA reference amount	Full profile USDA source ↗
Beef chow mein or chop suey, no noodlesFDC 2706742	82 kcalper 100 g	10.8 gper 100 g	0.8 gper 100 g	253 mgper 100 g	165 gUSDA reference amount	Full profile USDA source ↗
Chicken or turkey chow mein or chop suey with noodlesFDC 2706687	131 kcalper 100 g	9.9 gper 100 g	1.5 gper 100 g	408 mgper 100 g	220 gUSDA reference amount	Full profile USDA source ↗
Chicken or turkey chow mein or chop suey, no noodlesFDC 2706798	83 kcalper 100 g	9.8 gper 100 g	0.8 gper 100 g	344 mgper 100 g	165 gUSDA reference amount	Full profile USDA source ↗
Chow mein or chop suey, various types of meat, with noodlesFDC 2706724	134 kcalper 100 g	10.4 gper 100 g	1.5 gper 100 g	354 mgper 100 g	220 gUSDA reference amount	Full profile USDA source ↗
Lo mein, with beefFDC 2708802	129 kcalper 100 g	9.7 gper 100 g	1 gper 100 g	358 mgper 100 g	200 gUSDA reference amount	Full profile USDA source ↗
Lo mein, with chickenFDC 2708803	130 kcalper 100 g	9.2 gper 100 g	1 gper 100 g	413 mgper 100 g	200 gUSDA reference amount	Full profile USDA source ↗
Lo mein, with porkFDC 2708801	138 kcalper 100 g	9.5 gper 100 g	1 gper 100 g	357 mgper 100 g	200 gUSDA reference amount	Full profile USDA source ↗
Lo mein, with shrimpFDC 2708800	121 kcalper 100 g	8.6 gper 100 g	1 gper 100 g	363 mgper 100 g	200 gUSDA reference amount	Full profile USDA source ↗
Pad Thai with chickenFDC 2708806	154 kcalper 100 g	8.1 gper 100 g	1.2 gper 100 g	384 mgper 100 g	200 gUSDA reference amount	Full profile USDA source ↗
Pork chow mein or chop suey with noodlesFDC 2706648	143 kcalper 100 g	10.4 gper 100 g	1.5 gper 100 g	325 mgper 100 g	220 gUSDA reference amount	Full profile USDA source ↗
Pork chow mein or chop suey, no noodlesFDC 2706771	98 kcalper 100 g	10.3 gper 100 g	0.8 gper 100 g	250 mgper 100 g	165 gUSDA reference amount	Full profile USDA source ↗
Rice, brown, with soy-based sauce, fat addedFDC 2709109	114 kcalper 100 g	2.1 gper 100 g	1.1 gper 100 g	420 mgper 100 g	237 gUSDA reference amount	Full profile USDA source ↗
Rice, brown, with soy-based sauce, no added fatFDC 2709108	100 kcalper 100 g	2.2 gper 100 g	1.2 gper 100 g	428 mgper 100 g	237 gUSDA reference amount	Full profile USDA source ↗
Rice, brown, with vegetables, soy-based sauce, fat addedFDC 2709127	105 kcalper 100 g	2.3 gper 100 g	1.7 gper 100 g	352 mgper 100 g	290 gUSDA reference amount	Full profile USDA source ↗
Rice, brown, with vegetables, soy-based sauce, no added fatFDC 2709126	94 kcalper 100 g	2.3 gper 100 g	1.7 gper 100 g	357 mgper 100 g	286 gUSDA reference amount	Full profile USDA source ↗
Rice, fried, meatlessFDC 2708951	174 kcalper 100 g	3.8 gper 100 g	1.1 gper 100 g	361 mgper 100 g	166 gUSDA reference amount	Full profile USDA source ↗
Rice, fried, with beefFDC 2708955	178 kcalper 100 g	7.9 gper 100 g	0.9 gper 100 g	313 mgper 100 g	198 gUSDA reference amount	Full profile USDA source ↗
Rice, fried, with chickenFDC 2708953	173 kcalper 100 g	7.3 gper 100 g	0.9 gper 100 g	359 mgper 100 g	198 gUSDA reference amount	Full profile USDA source ↗
Rice, fried, with porkFDC 2708954	179 kcalper 100 g	7.6 gper 100 g	0.9 gper 100 g	316 mgper 100 g	198 gUSDA reference amount	Full profile USDA source ↗
Rice, fried, with shrimpFDC 2708956	166 kcalper 100 g	6.7 gper 100 g	0.9 gper 100 g	324 mgper 100 g	198 gUSDA reference amount	Full profile USDA source ↗
Rice, white, with soy-based sauce, fat addedFDC 2709100	117 kcalper 100 g	2 gper 100 g	0.3 gper 100 g	482 mgper 100 g	237 gUSDA reference amount	Full profile USDA source ↗
Rice, white, with soy-based sauce, no added fatFDC 2709099	101 kcalper 100 g	2.1 gper 100 g	0.3 gper 100 g	491 mgper 100 g	237 gUSDA reference amount	Full profile USDA source ↗
Rice, white, with vegetables, soy-based sauce, fat addedFDC 2709118	106 kcalper 100 g	2.2 gper 100 g	1.1 gper 100 g	393 mgper 100 g	258 gUSDA reference amount	Full profile USDA source ↗
Rice, white, with vegetables, soy-based sauce, no added fatFDC 2709117	94 kcalper 100 g	2.2 gper 100 g	1.1 gper 100 g	399 mgper 100 g	255 gUSDA reference amount	Full profile USDA source ↗
Shrimp chow mein or chop suey with noodlesFDC 2706712	117 kcalper 100 g	9.1 gper 100 g	1.5 gper 100 g	335 mgper 100 g	220 gUSDA reference amount	Full profile USDA source ↗
Shrimp chow mein or chop suey, no noodlesFDC 2706827	69 kcalper 100 g	8.8 gper 100 g	0.8 gper 100 g	263 mgper 100 g	165 gUSDA reference amount	Full profile USDA source ↗
Yat Ga Mein with meat, fish, or poultryFDC 2708931	134 kcalper 100 g	10.4 gper 100 g	1.5 gper 100 g	354 mgper 100 g	205 gUSDA reference amount	Full profile USDA source ↗

Boundaries and provenance

What this collection can—and cannot—tell you.

This page summarizes USDA FoodData Central Survey Foods (FNDDS) records from 2021–2023, published 2024-10-31. FNDDS supplies standardized reference descriptions used to represent foods reported in dietary surveys. Each value on this page remains tied to one exact FDC record; the complete catalog provides direct links so the source can be checked rather than taken on trust.

The records are not laboratory measurements of every possible “Fried rice and lo/chow mein” preparation. Restaurant recipes change, packaged products are reformulated, homemade ingredient ratios vary, and cooking can change water weight. A photo also cannot reliably reveal every hidden ingredient or gram weight. The robust range describes variation among the records selected for this topic, not uncertainty around a single meal.

The median is not a default calorie count. The 10th and 90th percentiles are not lower and upper recommendations. The minimum and maximum are not promises that every real version falls inside the observed span. These statistics are tools for navigating a source collection while keeping the denominator, record name, and normal recipe variation visible.

Nutrient values do not establish whether a food is appropriate for a particular person or condition. This wiki does not diagnose deficiencies, prescribe targets, or replace advice from a qualified professional. If accuracy matters for an allergy, medical diet, or clinician-directed limit, use verified ingredient information and the guidance relevant to that situation.

Why no overall ranking appears.

A record can report more protein and also differ in sodium, fiber, energy, fat, portion weight, or ingredients. Choosing one metric as a universal score would hide those tradeoffs and imply a value judgment the data cannot support. The alphabetical catalog and side-by-side statistics are intentionally descriptive.

For the full import, filtering, portion-scaling, Daily Value, and uncertainty rules, read Feast’s nutrition-page methodology. For an exact item, use its profile and FoodData Central link rather than citing this collection-level summary alone.

Common questions

Using the “Fried rice and lo/chow mein” collection responsibly

Is the median the expected nutrition for my food?

No. It is the middle value among these 28 source records on a 100-gram basis. Your recipe, brand, preparation, and portion may align more closely with one specific record or may fall outside this collection.

Why compare 100 grams instead of one serving?

Source servings can have different gram weights and measure labels. Holding weight at 100 grams makes concentration comparable. After choosing a record, its household measures are more useful for estimating the amount actually eaten.

Does the upper end of a nutrient range mean “better”?

No. The position only describes that nutrient within this source collection. It does not evaluate the whole food, determine an appropriate portion, or account for an individual’s needs.

Which number should I log?

Start with the record whose exact wording most closely matches the food. Use a listed measure or gram estimate, then add missing recipe or preparation context. Keep the result as an estimate unless you have a current label or weighed recipe.