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Bacon Fried Rice

Who doesn’t love fried rice, especially with bacon in it, right?

By tastykitchen · From Open Recipes · 14 ingredients
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Why it works: Carrot and pepper match in chemistry and in kitchens. They rank in the top 3% of all ingredient pairs, and 14,555 recipes mention both. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

The recipe

Serves 8
Prep10 min
Cook10 min

Ingredients

Contains: egg, milk, soy, fish (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 →

By tastykitchen. Recipe from Open Recipes.

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. Carrot + peppertop 3% of all pairs
    Aroma overlapstrong
    Mentioned together14,555 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  2. Garlic + shallottop 4% of all pairs
    Aroma overlapstrong
    Mentioned together1,949 recipes

    Shared aroma: coumarin (sweet, hay).

  3. Garlic + peppertop 5% of all pairs
    Aroma overlapmoderate
    Mentioned together27,044 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  4. Shallot + carrottop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together794 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  5. Garlic + carrottop 7% of all pairs
    Aroma overlapmoderate
    Mentioned together5,916 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

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

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (jasmine, shallot, butter, carrot, egg, fish sauce, pepper):

  1. Parsleybetter flavor fit
  2. Gingerbetter flavor fit
  3. Thymebetter flavor fit
  4. Garlicthe original

Fit is the average pairing score against jasmine, shallot, butter, carrot, egg, fish sauce, pepper. 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).