Half a bag of rice demands respect, so here it becomes the showcase: fluffy grains tossed with deeply golden onions and a soft egg yolk to break over top. This is the weeknight answer to rice languishing in the cupboard.

Serves 2. 35 minutes, 8 at the stove.

About 620 calories a serving, 14 g protein, 85 g carbohydrate, 25 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

1. Set a pot of water to boil on high heat. Rinse 1 cup basmati rice in a fine sieve under cold water until the water runs clear, about 30 seconds. When the water comes to a rolling boil, add 1 teaspoon salt and the rice, stir once, and adjust heat to maintain a gentle boil; cook uncovered until the rice is tender and the water has evaporated, about 16 minutes.16 min
2. While the rice cooks, slice 1 large onion into thin rounds. Heat 2 tablespoons oil in a wide skillet over medium heat and add the onion with a pinch of salt, stirring often until deep golden and very soft, about 15 minutes; this should finish just as the rice does.15 min
3. Mince 2 cloves garlic and add to the onion in the final minute of cooking, stirring constantly until fragrant, then turn off the heat.1 min
4. Fluff the rice with a fork and stir it into the onion, adding 1/2 teaspoon pepper and tasting for salt. Divide between two bowls and set aside while you fry the eggs.
5. Melt 1 tablespoon butter in the same skillet over medium heat and crack 2 eggs into the pan, cooking until the whites are set but the yolks run when you break them, about 3 minutes. Slide one egg onto each bowl of rice, squeeze lemon over top, and serve at once.3 min

Note Swap the onion for a head of garlic, sliced thin and cooked the same way. Leftovers keep three days covered in the fridge and reheat well in a skillet with a splash of water; add a fresh egg on top if you like. Serve with a sharp salad or quick pickled vegetables on the side.

Cold cooked rice breaks into grains as it fries, soaking up garlic and soy while eggs scramble through. This is the quickest way to turn leftover rice into dinner.

Serves 2. 15 minutes, 15 at the stove.

About 1310 calories a serving, 30 g protein, 226 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Mince 2 cloves garlic. Slice 2 scallions on the bias, keeping white and green parts separate. Beat 3 eggs with a pinch of salt and pepper.
2. Heat 3 tablespoons oil in a large skillet over high heat. When it shimmers, add the garlic and white scallion parts and stir until fragrant, about 30 seconds.
3. Add 3 cups cooked rice, breaking up clumps with the back of a spoon as it heats through and begins to char at the edges, about 3 minutes.3 min
4. Push the rice to the sides of the skillet and pour the beaten eggs into the center. Let them set for 30 seconds, then scramble and toss with the rice until no wet egg remains, about 2 minutes.2 min
5. Pour in 3 tablespoons soy sauce and toss to coat. Taste and adjust salt and pepper if needed.
6. Stir in the green scallion parts and serve right away.

Note Swap the soy sauce for tamari if you prefer, or use fish sauce for a different flavor. Leftovers keep covered for three days; reheat gently with a splash of oil to loosen the rice. Serve with a cucumber salad or pickled vegetables on the side, or top with a fried egg for breakfast the next morning.

Leftover basmati gets the wok treatment with scrambled eggs and aromatics. This is the weeknight answer to rice sitting in your fridge, turning yesterday's dinner into something hot and complete in one pan.

Serves 2. 15 minutes, 12 at the stove.

About 430 calories a serving, 13 g protein, 46 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Crack 3 eggs into a bowl, beat lightly with a pinch of salt and pepper, then pour into the hot pan. Scramble until just set but still slightly soft, then push to the side and add the second tablespoon of oil to the cleared space.3 min
2. Add 1/2 small diced onion and 1 minced garlic clove to the oil and stir for about 30 seconds until fragrant. Break up the cold basmati rice with your fingers into the pan, stirring and pressing to heat it through and combine it with the eggs, about 2 minutes.2 min
3. Pour 1 tablespoon soy sauce over the rice, toss everything together until the rice is coated and hot. Taste and adjust salt and pepper, then divide between two bowls and serve right away.

Note Swap the egg for 2 ounces cooked chicken or shrimp if you have it. Fried rice keeps covered in the fridge for two days and reheats well in the skillet with a splash of water. Serve with sliced cucumber and hot sauce on the side.