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Scrambled Eggs with Rice

A savory scramble of eggs, rice, vegetables, and cheese.

From the Recipes Wiki (Fandom) · 10 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Scrambled Eggs with Rice

Ingredients

Directions

Prepare

  1. Melt butter in a large, heavy skillet or chafing dish.

  2. Beat eggs until frothy.

  3. Add rice, milk, onions, green pepper, parsley, salt, and black pepper.

  4. Pour mixture into skillet.

Cook and serve

  1. Cook, stirring constantly, until eggs are of desired doneness.

  2. Serve on hot plates topped with cheese.

Nutrition, whole recipe (rough)

730Calories
28 gProtein
35 gFat
76 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Cheese1 oz (28g) cheddar113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Black Pepper1 tsp ground (2.3g)6
Parsley1 tbsp chopped fresh (3.8g)1
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

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 their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  3. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  4. Butter + cheesetop 8% of all pairs
    Smell alikemoderate
    Cooked together7,962 recipes

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

  5. Onion + parsleytop 9% of all pairs
    Smell alikemoderate
    Cooked together25,843 recipes

    Shared aroma: 2,4-decadienal (seaweed).

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

What each ingredient does

Eggs
Set into soft curds that give the dish its main structure and body.
Butter or margarine
Adds fat and richness and helps keep the eggs from sticking to the skillet.
Cooked rice
Adds bulk and a tender, starchy texture among the soft eggs.
Milk
Adds moisture, keeping the scrambled eggs softer and more tender as they cook.
American cheese
Melts into the eggs and adds richness and savory flavor.

The step that matters

Cook, stirring constantly, until eggs are of desired doneness.. Egg proteins set quickly over heat, so eggs left unstirred can overcook in spots and turn rubbery. Constant stirring keeps curds small and moist, and eggs should be removed while still slightly glossy because they keep cooking off the heat.

Swap the onion

How well each one fits the dish's main ingredients (butter, egg, rice, milk, pepper, parsley, cheese):

  1. Potatofits better
  2. Capsicumfits better
  3. Asparagusfits better
  4. Onionthe original

Fit is the average pairing score against butter, egg, rice, milk, pepper, parsley, cheese. Candidates are from the same food group and used in at least 100 recipes.

“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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