Resistant starch is classified as a starch that cannot be digested in human digestive systems. This research objective is to determine the type of oil with the highest resistant starch, the period of storage, and number of heating-cooling cycle that mostly increased resistant starch content of fried rice. The method consist of cooking rice to white rice and left for one night, then the white rice will made into fried rice that is treated with different types of oil, storage period, and heating-cooling cycles. The results show that cooking fried rice with coconut oil have the highest resistant starch and 6 heating-cooling cycles and 72 hours storage increase resistant starch significantly from 0.17 g/100 g to 0.51 g/100 g