Abstract: To investigate the effects of fermentation process with solutions of rice fried for different times on the chemical components and aroma quality of cigar tobacco leaves, the leaves of cigar tobacco varieties Shiyan No. 1 and Dexue No. 1 were fermented under 3 treatments by which rice was separately fried for 7, 10, and 13 min and water without fried rice as the control. The changes in the contents (mass fractions) of routine chemical components and neutral aroma components and the sensory quality of the leaves during fermentation were analyzed. The results showed that: 1) The contents of total sugar, reducing sugar, and starch in the leaves increased significantly after the fried rice treatments, but gradually decreased as the fermentation progressed. The contents of total nitrogen and nicotine gradually decreased during fermentation, and the rate of decrease was positively correlated with the rice frying time. The protein content decreased gradually during fermentation. The contents of total sugar, reducing sugar, starch, total nitrogen, and nicotine in the tobacco leaves of the control group decreased slowly during fermentation, and the change of protein was the same as that of the fried rice treatments. 2) The neutral aroma components in tobacco leaves showed different trends during fermentation. Compared with the leaves without fermentation and the control group, the total amount of the aroma components increased significantly after the fried rice treatments, except that the content of neophytadiene decreased significantly. The total amount of neutral aroma substances in the tobacco leaves under the 10-min fried rice treatment was higher than that under the 7-min and 13-min treatments. 3) Compared with the leaves without fermentation and the control group, the sensory quality of the tobacco leaves after the fried rice treatments was significantly improved, mainly reflected in the improvement of aroma quality, the increase of sweetness and mildness, the reduction of irritation, offensive odor, and strength. The overall sensory quality of the tobacco leaves under the 10-min fried rice treatment was better. The more suitable fermentation method for Shiyan No. 1 and Dexue No. 1 was to fry rice in an iron pot preheated to 200 ℃ for 10 min until the rice was black and glomeration and the rice core was still white; after frying for 10 min, the rice was boiled with water, and then the tobacco leaves were impregnated into the fried rice solution for fermentation to achieve the better quality of fermented tobacco leaves.