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Rice Omelet

A fried rice and egg mixture cooked like an omelet.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 5 ingredients
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Why it works: Milk and butter are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Rice Omelet

Ingredients

Directions

Prepare

  1. Heat a frying pan and add butter generously.

  2. In a bowl, mix the rice, beaten eggs, milk, and a little flour.

Cook and serve

  1. Pour the mixture into the hot frying pan.

  2. Cook until the underside is light brown, then place in the oven for a moment.

  3. Serve like a traditional egg omelet.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

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. Milk + buttertop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Rice + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together7,374 recipes

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

  3. Flour + buttertop 12% of all pairs
    Smell alikelow
    Cooked together124,287 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  4. Milk + flourtop 14% of all pairs
    Smell alikelow
    Cooked together78,219 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Egg + flourtop 15% of all pairs
    Smell alikelow
    Cooked together106,462 recipes

    Shared aroma: isobutyraldehyde (malty, green).

Flour and butter barely smell alike, yet cooks put them together in 124,287 recipes: they work on texture and structure more than aroma.

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

What each ingredient does

Cold cooked rice
Forms the bulk of the omelette and gives it a firmer, chewier body than egg alone.
Beaten eggs
Bind the rice together and set into the omelette's structure as they cook.
Milk
Adds moisture and softness to the egg mixture.
Flour
Helps hold the mixture together so it cooks as one piece.
Butter
Fat for frying that adds flavour and gives the underside a golden browning.

The step that matters

Cook until the underside is light brown. Cooking on medium heat in a hot buttered pan sets the base so it can be lifted and finished in the oven without tearing or burning. Too little heat leaves it runny; too much browns the base before the top sets.

“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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