Abstract: In order to study the effect of the formula on the microwaveable fried glutinous rice,hardness,viscoelastic and sensory evaluation were conducted.The results from single factor and orthogonal experiment showed that the optimum processing conditions for microwaveable fried glutinous rice were as follows: the ratio of glutinous rice flour to low gluten flour was at 3 ∶ 2,the amount of water,oil,glycerol monolaurate,sucrose laurate and high temperature α- amylase were at 40%,8%,0.26%,0.26% and 50 U /100 g,and the optimum temperature was 100℃respectively. Microwave heating at 900 W for 40 s was the best condition for reheating. The application of this processing will significantly improve product quality and stability under cold storage and bring great economic benefits for the industrial production.