炒饭 (chǎo fàn) literally means 'stir-fried rice' — 炒 (chǎo) refers to the cooking method of stir-frying over high heat with oil, while 饭 (fàn) means 'cooked rice'. Together, they name a classic Chinese dish made by frying cooked rice with ingredients like eggs, vegetables, meat, or seafood. It’s a versatile, everyday meal often served in homes, street stalls, and restaurants across China and worldwide.

This dish emphasizes texture and flavor balance: the rice should be dry and slightly separate, not sticky or mushy. Regional variations abound — for example, Yangzhou fried rice includes shrimp, ham, and peas, while 'leftover fried rice' (剩饭炒饭) highlights its practical origin as a way to repurpose cold rice. Though simple, it’s considered a benchmark of a chef’s skill in controlling heat and timing.