Traditionally, Southern Chinese prefer their rice polished and plain, as a base staple to eat with meat and vegetables.

The oil and soy sauce grease and coat the rice grains, thus preventing them from burning and sticking to the cooking vessel.

Sometimes chopped scallion, ginger, chili pepper and mushroom, also diced processed pork are added into the mixture.

Sichuan fried rice is notable for its tangy, hot and spicy flavour owed to doubanjiang chili sauce mixed with garlic, green and red onion.

For example, Japanese chāhan (チャーハン; 炒飯) originated from the fried rice made by Chinese immigrants in the 19th century.

[12] Despite having distinctly stronger flavour, Indonesian nasi goreng is also believed initially was influenced by Chinese fried rice.

The most common form of American Chinese fried rice consists of some mixture of eggs, scallions, and vegetables, with chopped meat added at the customer's discretion, and usually flavored with soy sauce instead of table salt (more typical for Chinese-style fried rice).

One of the most popular variations of fried rice in America is in Peru where it is prepared under the name "Arroz Chaufa" and is one of the best-known dishes in Chifa restaurants.