The brand and type of rice that most Chinese Restaurants use is Jasmine Rice or even Calrose Rice.
Calrose rice tends to be soft and slightly sticky, making it an all-purpose rice with desirable cooking properties and used by many Chinese restaurants as plain table rice or to flavor as sushi rice.
Jasmine rice is a long-grain variety of fragrant rice.
Its fragrance, reminiscent of pandan and popcorn, results from the rice plant's natural production of aroma compounds, of which 2-acetyl-1-pyrroline is the most salient.
Like all white rice, it's highly processed, which results in the loss of fiber and many nutrients.
However, whole-grain varieties of jasmine rice, which range in color from brown to red to black, may be a healthier option than white rice.
The difference between regular rice and Jasmine rice is that jasmine rice contains more calories than long-grain white (181 to 160 per cup), plus an added gram of fat, slightly more carbs, and a small amount of iron, which is absent in white rice.
Whole grain varieties of jasmine rice exist, and will provide more fiber.
Jasmine rice is a long-grain variety of rice grown mostly in Thailand, Cambodia and Vietnam.
It's also known as Thai fragrant rice.
Jasmine rice has a nutty flavor: in fact, some people say it tastes like popcorn!
It's very similar to basmati rice, but it has a shorter grain and is a little stickier.