This transforms leftover fried rice into something that feels fresh: an omelette wrapped around warm rice, finished with a drizzle of sesame oil. Use up that half container tonight while it's still good.

Serves 2. 20 minutes, 18 at the stove.

About 290 calories a serving, 11 g protein, 1 g carbohydrate, 27 g fat. From USDA figures for 75% of the ingredients; amounts are the recipe's.

1. Gently warm the half container of fried rice in a small skillet over medium heat, stirring occasionally, until it is heated through, about 5 minutes. Transfer to a plate.5 min
2. Crack 4 eggs into a bowl, add a pinch of salt and pepper, and whisk until combined. Heat 1 tablespoon of butter in the same skillet over medium heat until it froths, then pour in the egg mixture and let it sit for 15 seconds before gently pushing the set edges to the center. While it sets, prepare to slide it onto a plate once the top is still slightly wet but the bottom is set, about 3 minutes total.3 min
3. Slide the omelette onto a plate, mound the warm fried rice onto half of it, then fold the omelette in half over the rice. Divide between two plates and drizzle each with a little sesame oil. Serve right away while warm.

Note Swap the fried rice for any leftover rice, tossing it with a beaten egg and warming it in the pan instead. Store the finished omelette wrapped in paper towel in the fridge for up to one day, but it's best hot. Serve with a small salad or pickled vegetables on the side to cut the richness.

Leftover fried rice gets a second life here, warmed through and bound with scrambled eggs to make a light supper. This is the fastest route through what sits in the back of the fridge, ready to eat in under twenty minutes.

Serves 2. 15 minutes, 15 at the stove.

About 320 calories a serving, 10 g protein, 23 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the cup or so of fried rice, breaking up any clumps with a wooden spoon, and cook until warmed through and lightly crisped at the edges, about three to four minutes, stirring occasionally.4 min
2. Push the rice to the side of the skillet and add the remaining 1 tablespoon of oil to the empty space. Crack three eggs into the oil, scramble them lightly with a fork, then stir them together with the rice as they begin to set, about two minutes.2 min
3. Taste and season with salt and pepper. Divide between two bowls and serve at once.

Note Swap in any cooked protein you have on hand, from leftover chicken to canned tuna stirred in at the end. Leftovers keep covered in the fridge for two days. Serve with a side of hot sauce or a simple salad if you have greens.

A straightforward fried rice that uses exactly half your pantry stash, stretched with onion and garlic into a weeknight dinner for two. Leftover rice takes on real flavour when it hits the hot pan.

Serves 2. 25 minutes, 20 at the stove.

About 280 calories a serving, 6 g protein, 7 g carbohydrate, 25 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Crack 2 eggs into a bowl and beat them lightly with salt and pepper. Heat 1 tablespoon oil in a large skillet over medium-high heat, add the eggs, stir until just set, then transfer to a plate.
2. Dice 1 medium onion and mince 2 garlic cloves. Add 2 tablespoons oil to the same skillet, stir the onion and garlic until soft and fragrant, about 3 minutes.3 min
3. Add the fried rice mix to the pan and stir constantly, breaking up any clumps, until heated through and lightly browned, about 5 minutes. The rice should smell toasty and move freely in the pan.5 min
4. Return the eggs to the pan, slice 4 scallions and add them, season with salt and pepper. Toss everything together until combined and heated through, about 1 minute.1 min

Note Swap the eggs for diced cooked chicken or leave them out for vegetarian. Fried rice keeps covered in the fridge for three days. Serve with a sliced cucumber on the side or a simple soup.