Catering portion guide
Plan on 5 oz of fried rice per person as a side. Because the rice is cooked before frying, buy about 2 oz of dry rice per person: 50 guests needs about 15.5 lb served from roughly 6 lb of dry rice.
Fried rice starts from cooked rice, which itself came from dry rice at roughly a third of the weight. Counting the added egg and vegetables, buy about 0.4 lb of dry rice for every 1 lb served.
Planning factor: 0.4x. For every 1 lb you want to serve, order about 0.4 lb of dry rice.
Order is what to buy as dry rice. Serves is what reaches the plate after cooking.
| Guests | Order | Serves | Trays |
|---|---|---|---|
| 5 | 0.6 lb | 1.6 lb | 1 half tray |
| 8 | 1 lb | 2.5 lb | 1 half tray |
| 10 | 1.3 lb | 3.1 lb | 1 half tray |
| 12 | 1.5 lb | 3.8 lb | 1 full tray |
| 15 | 1.9 lb | 4.7 lb | 1 full tray |
| 20 | 2.5 lb | 6.3 lb | 1 full tray |
| 25 | 3.1 lb | 7.8 lb | 1 full + 1 half trays |
| 30 | 3.8 lb | 9.4 lb | 1 full + 1 half trays |
| 40 | 5 lb | 12.5 lb | 2 full trays |
| 50 | 6.3 lb | 15.6 lb | 2 full + 1 half trays |
| 75 | 9.4 lb | 23.4 lb | 3 full + 1 half trays |
| 100 | 12.5 lb | 31.3 lb | 5 full trays |
These are standard food-service planning figures, not fixed constants. Real yield moves with cut, trim level, cooking method, and how long the food is held. Weigh your own results once and adjust the factor to your kitchen.
The catering food calculator takes your actual dish list and guest count and returns quantities, tray counts, and a cost range for the whole event.
Open the catering food calculator