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Riz Gras

A fried rice dish with long‑grain rice, vegetables, optional meat, eggs, soy sauce, sesame oil, and green onions.

From the Wikibooks Cookbook · 11 ingredients
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Why it works: Onion and garlic match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 29,058 recipes. Both carry furaneol, which smells caramel, strawberry. The science ↓

Riz Gras

Time15–20 minutes

Ingredients

Directions

Cook the rice

  1. Rinse the rice thoroughly under cold water until the water runs clear.

  2. In a pot, add the rinsed rice and the appropriate amount of water, following the package instructions.

  3. Bring the water to a boil, then reduce the heat to low, cover with a tight-fitting lid, and let the rice simmer for the recommended cooking time (usually around 15–20 minutes or as per package instructions).

  4. Once cooked, fluff the rice with a fork and set it aside.

Scramble the eggs

  1. Heat a small amount of vegetable oil in the skillet or wok over medium heat.

  2. Pour the lightly beaten eggs into the pan, and scramble them until cooked through.

  3. Remove the scrambled eggs from the pan, and set them aside.

Fry and serve

  1. In the same skillet or wok, add more vegetable oil if needed, and heat it over medium-high heat.

  2. Add the onion and garlic, and sauté until the onion turns translucent and the garlic is fragrant.

  3. Add the mixed vegetables and cooked meat (if using) to the skillet, and stir-fry until they are tender and heated through.

  4. Add the cooked rice to the skillet and stir-fry with the vegetables and meat until everything is well combined.

  5. Pour the soy sauce over the rice mixture and mix well to evenly coat the rice.

  6. Season with salt according to your taste. Drizzle the sesame oil over the fried rice and give it a final toss.

  7. Garnish with chopped green onions and prepared scrambled eggs.

  8. Transfer to a serving dish and enjoy it hot.

Nutrition, whole recipe (rough)

1492Calories
111 gProtein
72 gFat
101 gCarbs

Counts 18 of 19 ingredients. The other 1 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 18 portions
IngredientPortion assumedkcal
Beef100g cooked250
Rice1 cup cooked (158g) white206
Chicken100g cooked165
Vegetable1 tbsp (14g)120
Sesame1 tbsp (14g)120
Olive Oil1 tbsp (14g)119
Shrimp100g cooked99
Egg1 large egg (50g)78
Corn1/2 cup kernels (82g)77
Tofu100g firm76
Pea1/2 cup (72g)62
Onion1 medium (110g)44
Bell Pepper1 medium (119g)31
Carrot1 medium (61g)25
Soy Sauce1 tbsp (15ml)9
Clove1 tsp ground (2g)7
Garlic1 clove (3g)4
Salt1 tsp (6g)0
Meatnot 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 Wikibooks Cookbook.

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

    Shared aroma: furaneol (caramel, strawberry).

  2. Clove + peppertop 5% of all pairs
    Smell alikestrong
    Cooked together17,451 recipes

    Shared aroma: ethyl octanoate (fruity, wine).

  3. Clove + carrottop 5% of all pairs
    Smell alikestrong
    Cooked together5,873 recipes

    Shared aroma: cuminaldehyde (Spicy, cumin).

  4. Rice + corntop 5% of all pairs
    Smell alikestrong
    Cooked together933 recipes

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

  5. Carrot + peppertop 6% of all pairs
    Smell alikestrong
    Cooked together14,555 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

Long-grain rice
Forms the bulk of the dish; fluffy, separate grains hold up to frying.
Eggs
Scrambled separately and folded in as a soft, tender protein element.
Soy sauce
Adds salty, savory flavor and colors the rice as it coats the grains.
Onion
Softens and sweetens as it cooks, building the base flavor.
Garlic
Releases aroma when sautéed, adding savory depth.
Mixed vegetables
Add moisture, color and sweetness while staying tender in the hot pan.

The step that matters

Cooking the rice and cooling it before frying. Freshly cooked rice is soft and sticky and clumps or turns mushy in the pan. Fluffing it and using rice that has been allowed to dry slightly keeps the grains separate so they can fry rather than steam.

Swap the peas

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

  1. Beansfits better
  2. Chickpeafits better
  3. Black-eyed peafits better
  4. Peasthe original

Fit is the average pairing score against rice, onion, clove, garlic, carrot, corn, pepper. 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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