Why it works: Broccoli and green beans share more aroma than cooks usually use. They rank in the top 4% of all ingredient pairs, and 41 recipes mention both. Both carry 2-methoxy-4-vinylphenol, which smells clove, smoky. The science ↓
The recipe
Ingredients
Contains: soy (auto-detected from the ingredients and method; we can miss things, so check labels)
Directions
Combine rice, water, soy sauce, oil and vegetables in a 2- to 3-quart saucepan.
Bring to a boil, then stir once or twice.
Reduce heat, cover, and simmer 15 minutes.
Reduce heat, cover, and simmer 5 minutes, or until rice and vegetables are tender and liquid is absorbed.
Season to taste.
This recipe comes from the Recipes Wiki on Fandom and is licensed CC BY-SA 4.0. Our formatting and summaries are shared under the same licence.
Steps grouped into stages for easier reading; the method is the source's own.
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.
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Broccoli + green beanstop 4% of all pairsAroma overlapstrongMentioned together41 recipes
Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).
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Peas + green beanstop 2% of all pairsAroma overlapstrongMentioned together54 recipes
Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).
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Cabbage + broccolitop 2% of all pairsAroma overlapstrongMentioned together171 recipes
Shared aroma: 4'-methylacetophenone (bitter almond).
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Carrot + peppertop 3% of all pairsAroma overlapstrongMentioned together14,555 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
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Pepper + cabbagetop 3% of all pairsAroma overlapstrongMentioned together4,080 recipes
Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Rice
- Starch that absorbs the liquid and cooks into the body of the dish.
- Soy sauce
- Adds salty, savoury flavour and colours the rice.
- Vegetables
- Provide texture, colour and flavour as they soften in the steam-cooked rice.
The step that matters
Simmer covered until the liquid is absorbed. Rice needs enough water and a tightly covered pan to cook through evenly. Lifting the lid lets steam escape, which can leave the grains undercooked and the vegetables uneven.
Flavor stand-ins for the cabbage
How well each one fits the dish's main ingredients (rice, sauce, peas, carrot, mushroom, pepper, broccoli):
- Tomatobetter flavor fit
- Capsicumbetter flavor fit
- Asparagusbetter flavor fit
- Cabbagethe original
Fit is the average pairing score against rice, sauce, peas, carrot, mushroom, pepper, broccoli. 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).
“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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