Name: Thai Shrimp Paste Fried Rice At Park Hotel Farrer Park
Ingredients: Fried Rice; 1 bowl cooked rice; 2 T. cooking oil; 1 t. shrimp paste; 2 red shallots, sliced; 2 long beans, sliced; Honey Chicken; 120 g. boneless chicken thigh; 2 T cooking oil; 2 cloves garlic; 1 red shallot, sliced; 1/2 piece ginger, sliced; 1 T. oyster sauce; 1 T. palm sugar; 2 t. honey; 1 T. sweet sauce; 1 T. fish sauce; 3 T. water; Condiments; 1 egg, cooked into an omelet and sliced; 1 red chili, sliced; 1/2 green mango, shredded; 1 red shallot, sliced; 1 Chinese sausage (chicken or pork), sliced and cooked; 1 t. fried shallots (optional); 1 t. dried shrimp (optional)

Why it works: Rice and beans match in chemistry and in kitchens. They rank in the top 4% of all ingredient pairs, and cooks put them together in 1,017 recipes. Both carry trans-2-nonenal, which smells cardboard, fatty. The science ↓

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 + beanstop 4% of all pairs

Smell alikestrong

Cooked together1,017 recipes

Shared aroma: trans-2-nonenal (cardboard, fatty).
Shallot + garlictop 4% of all pairs

Smell alikestrong

Cooked together2,000 recipes

Shared aroma: coumarin (sweet, hay).
Shallot + beanstop 4% of all pairs

Smell alikestrong

Cooked together147 recipes

Shared aroma: 1-octen-3-ol (mushroom, earthy).
Rice + chickentop 5% of all pairs

Smell alikemoderate

Cooked together4,769 recipes

Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).
Shallot + clovetop 5% of all pairs

Smell alikestrong

Cooked together1,677 recipes

Shared aroma: eucalyptol (eucalyptus, herbal).

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

What each ingredient does

Cooked rice: Forms the bulk of the dish and soaks up the shrimp paste and seasoning.
Shrimp paste: Adds deep, savoury umami and aroma to the fried rice.
Chicken thigh: Provides protein; thigh meat stays juicy through simmering and stir-frying.
Palm sugar: Adds sweetness and helps the honey chicken sauce caramelise and thicken.
Oyster sauce: Contributes savoury depth and salt to the chicken glaze.
Eggs: Add richness and body as an omelet that contrasts with the rice.

The step that matters

Simmering the honey chicken sauce until it thickens. Sugars in honey and palm sugar darken and become sticky as water evaporates. Stopping too early leaves a thin sauce, while cooking too long can scorch the sugars and turn the glaze bitter.

Swap the shallot

The recipe marks shallot as optional. How well each one fits the dish's main ingredients (rice, shrimp, beans, honey, chicken, clove, garlic):

Tomatofits better
Welsh onionfits better
Capsicumfits better
Shallotthe original

Fit is the average pairing score against rice, shrimp, beans, honey, chicken, clove, garlic. 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.

Ingredient	Portion assumed	kcal
Pork	100g cooked	242
Rice	1 cup cooked (158g) white	206
Chicken	100g cooked	165
Olive Oil	1 tbsp (14g)	119
Shrimp	100g cooked	99
Mango	1 cup diced (165g)	99
Oyster	6 medium (84g)	81
Egg	1 large egg (50g)	78
Honey	1 tbsp (21g)	64
Sugar	1 tbsp (12.5g) granulated	49
Onion	1 medium (110g)	44
Soy Sauce	1 tbsp (15ml)	9
Chili	1 tsp (2.7g)	8
Shallot	1 tbsp minced (10g)	7
Garlic	1 clove (3g)	4
Ginger	1 tsp grated fresh (2g)	2
Bean	not in our table	0
Sauce	not in our table	0
Water	not in our table	0

Thai Shrimp Paste Fried Rice At Park Hotel Farrer Park