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Salted Fish Fried Rice

A fried rice dish with salted fish, chicken, bean sprouts, and seasonings.

From the Wikibooks Cookbook · 11 ingredients
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Why it works: Rice and fish sauce work together. They rank in the top 14% of all ingredient pairs, and 411 recipes mention both. Both carry gamma-nonanolactone, which smells coconut, creamy. The science ↓

The recipe

Serves 5
Time1 minute

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Start the aromatics

  1. Heat the oil in a non-stick pan.

  2. Add the garlic, chilli, and spring onion, and stir-fry for 1 minute until fragrant.

Cook the salted fish and chicken

  1. Add the salted fish and chicken.

  2. Stir until the chicken and salted fish are changing color.

Finish the rice

  1. Add the rice and bean sprouts, then add the salt, pepper, and fish sauce.

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 aroma chemistry they share, and how many recipes mention both.

  1. Rice + fish saucetop 14% of all pairs
    Aroma overlaplow
    Mentioned together411 recipes

    Shared aroma: gamma-nonanolactone (coconut, creamy).

  2. Garlic + oniontop 1% of all pairs
    Aroma overlapstrong
    Mentioned together29,030 recipes

    Shared aroma: furaneol (caramel, strawberry).

  3. Chicken + ricetop 2% of all pairs
    Aroma overlapstrong
    Mentioned together4,569 recipes

    Shared aroma: (e,e)-2,4-decadienal (fatty, deep fried).

  4. Garlic + chickentop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together10,839 recipes

    Shared aroma: 3-ethyl-2,5-dimethylpyrazine (roasted, nutty).

  5. Onion + chickentop 4% of all pairs
    Aroma overlapmoderate
    Mentioned together17,808 recipes

    Shared aroma: gamma-nonanolactone (coconut, sweet).

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

What each ingredient does

Salted fish
Adds concentrated savoury, salty flavour that seasons the whole dish.
Chicken
Provides protein and savoury body, browning slightly as it cooks in the hot pan.
Cooked jasmine rice
Forms the bulk of the dish, absorbing oil and seasonings as it is stir-fried.
Garlic
Releases aromatic compounds in hot oil, building the base fragrance of the dish.
Bean sprouts
Add a crisp, juicy texture that stays crunchy when added at the end.

The step that matters

Stir-frying the garlic, chilli, and spring onion. Minced garlic burns quickly in hot oil, and burnt garlic turns bitter. Keep the heat controlled and stir constantly for the full minute until it smells fragrant, not brown.

Flavor stand-ins for the garlic

How well each one fits the dish's main ingredients (onion, fish, chicken, jasmine, rice, fish sauce, pepper):

  1. Gingerabout as good a flavor fit
  2. Garlicthe original
  3. Corianderabout as good a flavor fit
  4. Turmericabout as good a flavor fit

Fit is the average pairing score against onion, fish, chicken, jasmine, rice, fish sauce, pepper. Candidates are from the same food group and used in at least 100 recipes. This compares flavor only: it does not check the job the ingredient does in the dish (bulk, moisture, acidity, structure).

“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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