Vegetable Fried Rice

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. Celery + carrottop 1% of all pairs
   Smell alikestrong
   Cooked together10,173 recipes

   Shared aroma: myristicin (spice, warm).

2. Onion + garlictop 1% of all pairs
   Smell alikestrong
   Cooked together29,058 recipes

   Shared aroma: furaneol (caramel, strawberry).

3. Corn + ricetop 5% of all pairs
   Smell alikestrong
   Cooked together933 recipes

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

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

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

5. Onion + carrottop 6% of all pairs
   Smell alikemoderate
   Cooked together21,601 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

Boiled rice

Forms the bulk of the dish and absorbs the seasoning and oil as it fries.

Vegetable oil

Conducts heat for frying and keeps the rice and vegetables from sticking.

Celery

Adds crisp texture that softens slightly as it cooks.

Onion

Builds savory sweetness as it softens in the hot oil.

Carrots

Adds sweetness and a tender bite as they cook through.

Worcestershire or soy sauce

Adds salty, savory depth and gives the rice a darker colour.

Swap the peas

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

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

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