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Fried Rice

A dish of cooked rice stir‑fried with butter, served with syrup, bread, and tea.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Rice and tea work together. They rank in the top 6% of all ingredient pairs, and cooks put them together in 197 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

Fried Rice

Ingredients

Directions

Prepare

  1. Cook the rice according to package instructions.

Fry and serve

  1. In a pan, melt the butter and add the cooked rice.

  2. Stir-fry the rice until heated through.

  3. Serve with syrup and alongside bread and tea.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Rice + teatop 6% of all pairs
    Smell alikemoderate
    Cooked together197 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  2. Bread + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together27,232 recipes

    Shared aroma: delta-decalactone (sweet, creamy).

  3. Rice + breadtop 13% of all pairs
    Smell alikemoderate
    Cooked together1,259 recipes

    Shared aroma: 2-acetyl-1-pyrroline (popcorn, roasted).

  4. Rice + buttertop 16% of all pairs
    Smell alikemoderate
    Cooked together9,645 recipes

    Shared aroma: trans-2-nonenal (cardboard, fatty).

  5. Tea + breadtop 16% of all pairs
    Smell alikemoderate
    Cooked together383 recipes

    Shared aroma: (e)-2-octenal (fatty, green).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Rice
Forms the bulk of the dish and provides its starchy base texture.
Butter
Adds fat for richness and helps the rice fry rather than steam.
Syrup
Adds sweetness to balance the savory rice when served alongside.

The step that matters

Stir-frying the cooked rice in butter. Cooked rice that is too wet or crowded in the pan will steam instead of frying. Spreading it in a hot pan and stirring until heated through keeps the grains separate and lightly toasted.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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