Name: Fried Rice
Ingredients: 4 cups (about 1 liter) of white rice; Salt; Water; vegetables, onions, spices

Why it works: Rice and onion are a kitchen classic. They rank in the top 9% of all ingredient pairs, and cooks put them together in 10,433 recipes. Both carry 2,4-decadienal, which smells seaweed. The science ↓

Fried Rice

Ingredients

4 cups (about 1 liter) of white rice
Salt
Water
vegetables, onions, spices

Directions

Prepare

Cook white rice and set aside.
In another pot, sauté diced vegetables, onions, spices, and any desired seasonings.
Lightly oil a fry-pan.

Fry the rice

Add about a cup of rice to the pan, along with some seasoning, and stir with a wooden utensil until well mixed.
Repeat until all rice is cooked.

Nutrition, whole recipe (rough)

370Calories

6 gProtein

14 gFat

55 gCarbs

Counts 4 of 5 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 4 portions

Ingredient	Portion assumed	kcal
Rice	1 cup cooked (158g) white	206
Vegetable	1 tbsp (14g)	120
Onion	1 medium (110g)	44
Salt	1 tsp (6g)	0
Water	not in our table	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.

Rice + oniontop 9% of all pairs

Smell alikemoderate

Cooked together10,433 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

White rice: Forms the bulk of the dish and absorbs the seasoning and oil as it fries.
Vegetables: Add moisture, crunch and flavor to the rice.
Onions: Add sweetness and aroma when sautéed.

“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.