Abstract: The feasibility of rice bran oil to be used as fast food frying was studied. The difference of rice bran oil,soybean oil and palm oil was studied by checking the acid value,peroxide value,fatty acid composition,V_E,oryzanol and phytosterol. And the frying performance was also studied by tracing the changes of fatty acid value and total polar compounds during simulating western fast food store for frying French fries at 168℃. The results showed that the rice bran oil,palm oil and soybean oil were all fresh. While the saturated and unsaturated fatty acids in rice bran oil were between those in palm oil and soybean oil,and the vitamin E in rice bran oil was close to that in soybean oil and significantly higher than that in palm oil. In addition,the rice bran oil also contained 12035.74 mg/kg phytosterol and 4359.17 mg/kg oryzanol. The frying pot life of rice bran oil was similar to that of palm oil,and much longer than that of soybean oil. During frying,the tocopherols in all three oils decreased significantly during frying and almost disappeared by the 6th day,and the corresponding contents at 6th day were 10.01,8.49 and 2.11 mg/kg,respectively. While the contents of oryzanol and phytosterol in rice bran oil decreased significantly lower than tocopherols,which was 1531.98 and 6618.45 mg/kg respectively by the 9th day. In addition,it was found by sensory evaluation that the French fries fried by rice bran oil was crispier,had better flavor and higher overall preference than that of soybean oil and palm oil. In a word,the rice bran oil had a high frying performance and could be used as frying oil for fast food stores.