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Fried Rice

A stir‑fried rice dish with beef or chicken, onion, celery, ginger, soy sauce, and oil.

From the Recipes Wiki (Fandom) · 8 ingredients
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Why it works: Beef and onion are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 17,092 recipes. Both carry 2-isopropyl-3-methoxypyrazine, which smells earthy, pea. The science ↓

Fried Rice

Ingredients

Directions

Cook the rice

  1. Put rice into a pot with water to cover it.

  2. Boil until soft (not too soft).

  3. Set to cool for 3 minutes.

Fry and serve

  1. Heat oil in a wok or pan.

  2. Add chopped onions, diced meat, ginger, and chopped celery.

  3. Stir and let it fry for 3 minutes.

  4. Then add rice and soy sauce.

  5. Fry over medium heat, stirring frequently.

  6. Add salt to taste and fry for 5 minutes.

Nutrition, whole recipe (rough)

792Calories
63 gProtein
33 gFat
57 gCarbs

Counts 8 of 9 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 8 portions
IngredientPortion assumedkcal
Beef100g cooked250
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Olive Oil1 tbsp (14g)119
Onion1 medium (110g)44
Celery1 stalk (40g)6
Ginger1 tsp grated fresh (2g)2
Salt1 tsp (6g)0
Saucenot in our table0

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. Beef + oniontop 7% of all pairs
    Smell alikemoderate
    Cooked together17,092 recipes

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

  2. Onion + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together18,518 recipes

    Shared aroma: guaiacol (smoky, sweet).

  3. Rice + celerytop 7% of all pairs
    Smell alikemoderate
    Cooked together2,169 recipes

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

  4. Ginger + celerytop 8% of all pairs
    Smell alikestrong
    Cooked together988 recipes

    Shared aroma: beta-phellandrene (minty, terpene).

  5. Onion + gingertop 9% of all pairs
    Smell alikemoderate
    Cooked together7,595 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
Forms the bulk of the dish and absorbs the oil and soy sauce as it fries.
Oil
Conducts heat in the wok and coats the grains so they fry rather than steam.
Beef or chicken
Adds protein and savory meaty flavor to the rice.
Onion
Softens and sweetens as it fries, building aroma at the start of the dish.
Soy sauce
Adds salty, savory flavor and colors the rice as it fries.

The step that matters

Cool the cooked rice before frying. Freshly cooked rice is moist and clumps, so it steams instead of frying. Cooling briefly lets the surface dry, helping grains separate and fry in the hot oil.

Swap the ginger

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

  1. Turmericfits better
  2. Garlicfits better
  3. Capersfits better
  4. Gingerthe original

Fit is the average pairing score against rice, beef, onion, sauce, celery. 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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