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Soy-Sauce

Prawn and Fish Ball Fried Rice

From Foodista · 12 ingredients
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Why it works: Rice and fish match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and 269 recipes mention both. Both carry 2-nonenal, which smells fatty, green. The science ↓

The recipe

Ingredients

Contains: egg, soy, fish, shellfish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

Recipe from Foodista.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Rice + fishtop 5% of all pairs
    Aroma overlapstrong
    Mentioned together269 recipes

    Shared aroma: 2-nonenal (fatty, green).

  2. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Rice + cucumbertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together641 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Garlic + cucumbertop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together2,548 recipes

    Shared aroma: linalool (floral, citrus).

  5. Garlic + cherry tomatotop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together15 recipes

    Shared aroma: acetic acid (sour, vinegar).

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

Flavor stand-ins for the cucumber

The recipe marks cucumber as optional. How well each one fits the dish's main ingredients (rice, egg, fish, garlic, onion, sauce, cherry tomato):

  1. Tomatobetter flavor fit
  2. Potatobetter flavor fit
  3. Welsh onionabout as good a flavor fit
  4. Cucumberthe original

Fit is the average pairing score against rice, egg, fish, garlic, onion, sauce, cherry tomato. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).