A quick weeknight bowl that transforms a half cupful of cooked brown rice into dinner for two. Fold in fresh greens, top with a fried egg, and you have a warm, filling meal that comes together in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 260 calories a serving, 9 g protein, 4 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a skillet over medium-high heat. Mince 1 clove garlic and add it to the pan, stirring until fragrant, about 30 seconds.
2. Add 4 ounces greens to the skillet and stir until wilted, two to three minutes, seasoning with salt and pepper. Transfer to a plate.3 min
3. Warm the 1 cupful cooked brown rice in the same skillet with 2 tablespoons soy sauce and 1 tablespoon water over medium heat, stirring often, until heated through and the liquid is absorbed, about three minutes.3 min
4. Return the greens to the skillet with the rice and toss to combine. Divide between two bowls.
5. Add 1 tablespoon butter and 1 tablespoon oil to the skillet over medium-high heat. Crack 2 eggs into the pan and fry them until the whites are set and the yolks are still soft, about three minutes. Transfer one egg to each bowl and serve.3 min

Note Swap the greens for mushrooms or zucchini if you prefer. Leftovers keep refrigerated for two days and reheat gently. Serve with sriracha or hot sauce on the side, or stretch it to feed three by adding a handful of nuts or seeds.

You have brown rice to finish. This is a weeknight fried rice built on what lives in your pantry, soft and garlicky, with a runny egg yolk to mix through. It takes as long as the rice takes to cook.

Serves 2. 60 minutes, 15 at the stove.

About 630 calories a serving, 14 g protein, 84 g carbohydrate, 27 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring 2 cups water to a boil in a heavy pot. Stir in 1 cup brown rice and half a teaspoon of salt. Cover and reduce to a low simmer. Set a timer for 45 minutes.45 min
2. While the rice cooks, peel and mince 4 cloves garlic and dice 1 small onion. Heat 2 tablespoons oil in a large skillet over medium-high heat.
3. Add the diced onion to the hot oil and cook, stirring now and then, until soft and starting to turn golden, about 5 minutes. Stir in the minced garlic and cook until fragrant, about 1 minute. Taste and season with salt and pepper to your liking.
4. When the rice is tender and the water is absorbed, stir it into the skillet with the garlic and onion. Fold everything together gently until well combined.
5. Push the rice to the sides of the skillet, clearing a small well in the center. Add 1 tablespoon butter to the well and crack 2 eggs into it. Cook the eggs without stirring until the whites are set but the yolks are still soft and runny, about 3 minutes. Serve the rice with the fried eggs on top, breaking the yolks over as you eat.3 min

Note Swap soy sauce for salt if you have it. Leftovers keep three days in the fridge; reheat gently with a splash of water. Serve with hot sauce or a simple salad on the side.

A simple bowl that turns pantry brown rice into something substantial. Soft fried eggs finish the top, and the caramelized onions give it depth on a quiet weeknight.

Serves 2. 45 minutes, 15 at the stove.

About 290 calories a serving, 11 g protein, 1 g carbohydrate, 27 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

1. Start the brown rice according to package directions if not already cooked; it should take about 45 minutes and can simmer unattended while you work on the onions.
2. Slice one medium onion into thin half-moons and place them in a wide skillet with 2 tablespoons butter over medium heat. Cook the onions, stirring often, until they are deep brown and very soft, about 20 to 25 minutes; they will collapse and caramelize as they cook.25 min
3. Season the caramelized onions with salt and pepper to taste, then transfer them to a plate and wipe the skillet clean.
4. Divide the cooked brown rice between two bowls and top each with half of the caramelized onions.
5. Return the skillet to medium-high heat with 1 tablespoon oil and crack 4 eggs into it, frying them until the whites are set but the yolks remain soft, about 3 to 4 minutes; place 2 fried eggs on top of each bowl and serve at once.4 min

Note Swap the brown rice for white rice if you need dinner faster. Leftovers keep covered in the fridge for two days; warm the rice and reheat the onions gently before topping with a fresh fried egg. Serve with hot sauce, a simple green salad, or pickled vegetables on the side.