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This research aimed to identify the changes of peroxide value, free fatty acid, and water content from before the frying (0, as the control point), in the 5th, 10th, 15th, and 15th frying from five vendors that sold ‘nasi lalapan- in Malang. This experiment tested the peroxide value using AOAC (Association of Analytical Communities) titration method, the free fatty acid using acidic base titration, and water content using the gravimetric method. The results showed that from five ‘nasi ayam lalapan- vendors: 1) there were increases of peroxide value in each frying frequency, with an average of 1.62 mgO2 in the 0 fryings to 12.78 mgO2 in the 20th frying (max allowed value: 1.00); 2) there were increases of free fatty acid content in each frying frequency, with the average of 0.86%b/b from the 0 frying to 7.88%b/b in the 20th frying (max allowed value 0.30); and 3) there were increases of water content, with the initial average value was 0.86 %b/b became 0.74 %b/b in the 10th frying, however it declined in the 15th and the 20th frying with the average value of 0.55 %b/b (max allowed value 0.01–0.03).