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normally white rice or brown fried rice
Expanding on this answer: It seems fairly evident that the regular boiled rice (not the fried rice) served with most meals in Chinese restaurants is white. But there is much curiosity and interest with respect to exactly what kind of white rice this is. It will seem very "different," though pleasantly so, to those who normally make long-grain rice at home -- say, a U.S. brand such as Riceland, or basmati rice from an Indian grocery. Chinese-restaurant white rice, in contrast, tends to be described as short- or medium-grain. It is also said to be more glutinous, making it stickier in texture. Hence it is often referred to as "sticky rice." Some who prepare it at home recommend using more water to make it even stickier - sometimes as much as 2 1/2 cups water to 1 cup rice.
With respect to specific brands, one brand name mentioned relatively often is Calrose. This brand is available online and often in the Chinatown neighborhoods of larger cities. Other brands include Kobuko Rose and Nishimi.
That said, there is evidently a recent trend among some Chinese restaurants, or at least among Chinese restaurants in some locales, to use Thai jasmine rice -- a differnt product entirely, with very different qualities from those of the more traditional sticky rice.
What else can I help you with?
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