Vegetable Fried Rice I

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. Carrot + celerytop 1% of all pairs
   Smell alikestrong
   Cooked together10,173 recipes

   Shared aroma: myristicin (spice, warm).

2. Rice + beanstop 4% of all pairs
   Smell alikestrong
   Cooked together1,017 recipes

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

3. Carrot + beanstop 4% of all pairs
   Smell alikestrong
   Cooked together1,443 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

4. Peas + beanstop 5% of all pairs
   Smell alikestrong
   Cooked together949 recipes

   Shared aroma: 2-isobutyl-3-methoxypyrazine (green bell pepper, earthy).

5. Beans + celerytop 6% of all pairs
   Smell alikestrong
   Cooked together1,159 recipes

   Shared aroma: 2-methoxy-4-vinylphenol (clove, smoky).

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

What each ingredient does

Cooked plain rice

Forms the base of the dish; cold, dry cooked rice fries into separate grains instead of clumping.

Mixed vegetables

Add bulk, colour and sweetness; cooking off their water keeps the rice from turning soggy.

Onion

Builds a sweet, savoury base as it softens and turns transparent in the oil.

Soya sauce

Adds salty, savoury depth and light browning to the rice.

Chicken bouillon cube

Adds savoury, salty flavour to the vegetables and rice.

The step that matters

Swap the peas

How well each one fits the dish's main ingredients (rice, carrot, beans, celery, cabbage, onion, sauce):

1. Sesamefits better
2. Lentilsfits better
3. Chickpeafits better
4. Peasthe original

Fit is the average pairing score against rice, carrot, beans, celery, cabbage, onion, sauce. Candidates are from the same food group and used in at least 100 recipes.