Chǎofàn is a Chinese dish commonly known as fried rice. It consists primarily of pre-cooked rice that is stir-fried in a wok or a frying pan, usually mixed with other ingredients such as vegetables, eggs, and meat or seafood. Soy sauce, oyster sauce, and other seasonings are often added for flavor. The dish originated as a way to use up leftover rice and other food scraps, ensuring minimal waste.

The history of Chǎofàn can be traced back to the Sui dynasty (581–618 AD) in China, although it likely became more widespread during the Tang dynasty (618–907 AD). Its inception is closely tied to southern China, particularly the Cantonese culture, because rice is a staple food in the south. Over time, different regions in China developed their versions of Chǎofàn, incorporating local ingredients and flavors.

Chǎofàn has several variations across China. In Yangzhou, a city in Jiangsu Province, Yangzhou fried rice is famous for its elaborate preparation involving shrimp, ham, and various vegetables. In Cantonese cuisine, lap cheong (Chinese sausage) is a common ingredient. The dish can be vegetarian or include proteins such as chicken, beef, or shrimp.

Due to its adaptability and ease of preparation, Chǎofàn has become a popular dish internationally. It serves as both a main dish and a side dish in Chinese cuisine. International versions differ based on local tastes and available ingredients, often influenced by Chinese diaspora communities.

Chǎofàn reflects the cultural and culinary diversity within China and serves as a testament to the pragmatic use of leftover food, turning simple ingredients into a comforting and balanced dish.