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Brunch Rice II

A skillet scramble of eggs, vegetables, and cooked brown rice topped with cheddar cheese.

From the Recipes Wiki (Fandom) · 13 ingredients
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Why it works: Rice and corn match in chemistry and in kitchens. They rank in the top 5% of all ingredient pairs, and cooks put them together in 933 recipes. Both carry 2-nonenal, which smells fatty, green. The science ↓

Brunch Rice II

Ingredients

Directions

Make the stovetop version

  1. Melt margarine in large skillet over medium-high heat until hot.

  2. Add carrots, green pepper, and mushrooms; cook 2 minutes.

  3. Combine egg whites, eggs, milk, salt, and black pepper in small bowl.

  4. Reduce heat to medium and pour egg mixture over vegetables.

  5. Continue stirring 1‑½ to 2 minutes.

  6. Add rice and cheese; stir to gently separate grains.

  7. Heat 2 minutes.

  8. Serve immediately or spoon mixture into warm corn tortillas, if desired.

Make the microwave version

  1. Combine carrots, green pepper, mushrooms, and margarine in 2‑½‑quart microproof baking dish.

  2. Cover and cook on high 4 minutes.

  3. Combine egg whites, eggs, salt, and black pepper in small mixing bowl; pour over vegetables.

  4. Cook on high 4 minutes, stirring with fork after each minute to cut cooked eggs into small pieces.

  5. Stir in rice; cook on high about 1 minute until heated through.

Nutrition, whole recipe (rough)

865Calories
33 gProtein
39 gFat
98 gCarbs
What these numbers assume: 11 portions
IngredientPortion assumedkcal
Rice1 cup cooked (158g) white206
Milk1 cup (244ml) whole149
Corn Tortilla1 medium flour (45g)140
Cheddar Cheese1 oz (28g)113
Butter1 tbsp (14g)102
Egg1 large egg (50g)78
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Mushrooms1/2 cup sliced (35g)15
Pepper1 tsp ground (2.3g)6
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. Rice + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

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

  2. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 recipes

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

  3. Carrot + corntop 6% of all pairs
    Smell alikestrong
    Cooked together794 recipes

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

  4. Carrot + ricetop 7% of all pairs
    Smell alikestrong
    Cooked together2,477 recipes

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

  5. Milk + ricetop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

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

What each ingredient does

Eggs
Set into a soft, tender structure that binds the vegetables and rice together.
Egg whites
Add protein that sets into a lighter, firmer texture as the mixture cooks.
Brown rice
Forms the bulk of the dish and gives a chewy, nutty body.
Cheddar cheese
Melts into the hot mixture, adding richness and savory flavor.
Mushrooms
Release moisture and add earthy savoriness as they cook.
Skim milk
Thins the egg mixture slightly, keeping the eggs tender rather than dry.

The step that matters

Stirring the eggs as they cook. Eggs set quickly from the outside in. Constant stirring keeps curds small and tender, while leaving them still can make them rubbery or dry.

Swap the carrot

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

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

Fit is the average pairing score against pepper, mushroom, egg, milk, rice, cheddar cheese, corn. 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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