Rice oil is refined from the oil obtained by extracting and separating the fat in rice through extraction and other processes.

Rice oil is divided into two categories: from the rice bran (the protective cortex of rice if the skin, seed coat, endosperm, etc.) in the oil extracted from the rice bran oil, from the rice jen (rice embryo and paste powder layer in the clean production plant in the precise milling of rice purification products) in the oil extracted from the rice jen oil, rice is known as the "heavenly source of nutrition".

Rice oil is extracted from rice bran, which contains rice husk, exocarp, mesocarp, crosslinked layer, seed coat, deodorized layer, endosperm and germ, which contain oily substances and are processed to form rice oil. Rice oil is a very healthy cooking oil, it contains unsaturated fatty acids, active enzyme substances, etc., and it is not easy to oxidize, so it is not easy to produce fumes when frying.

Overall rice oil is a more ideal cooking oil, rice oil color has dark and light color, it is recommended to choose light color oil is better. Because light-colored oil has low viscosity, whether it is deep-fried or stir-fried, it has less adsorption, and the human body ingests less oil, which is healthier for the human body. And light-colored rice oil has less fumes, and the kitchen is more convenient to clean.