Fried rice looks cheap. But profit disappears when protein portions drift or the rice scoop grows by one ounce.
This guide gives you U.S. benchmarks, portion standards, and a simple pricing workflow for profitable fried rice bowls.
Quick Summary
- Rice + protein portions decide your margin, not sauces
- Build a base cost and swap proteins on top
- Count oil, egg, and packaging every time
- Target 25-30% food cost for takeout bowls
U.S. Ingredient Benchmarks (Retail)
These are BLS U.S. city average prices. Use them to sanity-check supplier quotes.
| Item | Latest U.S. city average | Unit cost | Why it matters |
|---|---|---|---|
| Rice, white, long-grain (uncooked) | $1.076/lb (Dec 2025) | $0.07/oz | Base cost of every bowl |
| Eggs, grade A, large | $2.712/dozen (Dec 2025) | $0.23/egg | Texture + margin swing |
| Chicken breast, boneless | $4.153/lb (Dec 2025) | $0.26/oz | Primary protein cost |
Conversion formulas:
Price per oz = Price per lb / 16
Price per egg = Price per dozen / 12Step 1: Lock the Rice Portion (Dry Weight)
Start with dry rice, not cooked volume. Cooked rice expands 2.5-3x. If your scoop is based on cooked volume, small drift kills margin.
Typical bowl target:
- 2 oz dry rice -> ~6 oz cooked rice
A +1 oz cooked swing is roughly +0.3 oz dry, which adds cost across every order.
Step 2: Build a Base Bowl Cost
Base bowl components (example):
- 2 oz dry rice
- 1 egg
- 2 oz veg mix
- 0.2 oz oil
- Sauce + aromatics
Example supplier costs (replace with your invoice):
- Veg mix: $1.50/lb -> $0.09/oz
- Oil + sauce: $0.12 per bowl
| Item | Amount | Unit Cost | Line Cost |
|---|---|---|---|
| Dry rice | 2 oz | $0.07/oz | $0.14 |
| Egg | 1 ea | $0.23/egg | $0.23 |
| Veg mix | 2 oz | $0.09/oz | $0.18 |
| Oil + sauce | 1 bowl | n/a | $0.12 |
| Base cost | $0.67 |
This is your base bowl cost. Now swap proteins.
Step 3: Add Protein (Swap Pricing)
| Protein | Portion | Example supplier cost | Added cost |
|---|---|---|---|
| Chicken breast | 3 oz | $0.26/oz | $0.78 |
| Pork shoulder | 3 oz | $0.22/oz | $0.66 |
| Shrimp (peeled) | 3 oz | $0.44/oz | $1.32 |
| Tofu | 3 oz | $0.18/oz | $0.54 |
Chicken fried rice bowl cost:
- Base $0.67 + Chicken $0.78 = $1.45
Shrimp fried rice bowl cost:
- Base $0.67 + Shrimp $1.32 = $1.99
Protein swaps change your margin. Price them separately.
Step 4: Don’t Ignore Packaging
Takeout fried rice always needs:
- Bowl + lid
- Bag
- Utensils + napkin
Typical packaging cost: $0.35-$0.60 per order. Treat it like an ingredient.
Step 5: Price the Bowl
Example (chicken bowl):
- Food cost: $1.45
- Packaging: $0.45
- Total cost: $1.90
If target cost is 28%:
Menu price = Total cost / 0.28
Menu price = $1.90 / 0.28 = $6.79Round to $6.99 or $7.49 depending on your market.
Common Margin Leaks
- Rice scoop drift
- Protein over-portioning
- Egg count creep
- Free add-ons (extra egg, extra protein)
- Packaging not counted
Lock the portion, then lock the price.
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Do This Now: Weekly Fried Rice Checklist
- Weigh dry rice portions per bowl
- Update protein prices from invoices
- Recalculate bowl costs if any ingredient moved >5%
- Check egg and oil usage vs. sales
- Audit portion consistency during peak hours
Related Guides
- US Taco Truck Cost Guide
- US Salad & Grain Bowl Cost Guide
- US Delivery App Pricing Guide
- Prep Yield Calculator
Key Takeaways
- Fried rice margins are won by portion control
- Build a base bowl cost and price protein swaps separately
- Include packaging in every takeout cost
- Use a 25-30% target cost for reliable pricing