Tonight we're putting that half bag of frozen vegetables to work in a quick fried rice. This is the night to use them up, and eggs and rice will turn them into a full dinner without fuss.

Serves 2. 20 minutes, 15 at the stove.

About 820 calories a serving, 23 g protein, 132 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need half a bag [about 300g] frozen vegetables, 1.5 cups cooked rice, 3 eggs, 2 tablespoons oil, 2 cloves garlic, to taste salt, to taste pepper.

1. Pour 2 tablespoons of oil into a large pan over medium-high heat and add the half bag of frozen vegetables straight from the freezer, stirring occasionally until they are heated through and any ice melts, about 5 minutes.5 min
2. Crack 3 eggs into a bowl, beat them together, and push the vegetables to the side of the pan, then pour the eggs into the empty space and scramble them, stirring everything together once they are set, about 2 minutes.2 min
3. Add 1.5 cups of cooked rice, mince 2 cloves of garlic and stir them in, breaking up any clumps in the rice as you fold everything together, then taste and season with salt and pepper, about 3 minutes.3 min

Note Swap in cooked chicken or tofu if you have it. Keeps in the fridge for three days. Serve with a hot sauce or soy sauce on the side, or eat as is with a simple salad.

A swift one-pan dinner that makes a vegetable-forward meal from what you have frozen. The vegetables thaw and soften as the rice cooks through, picking up garlic and oil. Serve it straight from the pan.

Serves 2. 25 minutes, 10 at the stove.

About 860 calories a serving, 24 g protein, 148 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 cups frozen vegetables, 1.5 cups cooked rice, 2 eggs, 2 cloves garlic, 2 tablespoons oil, to taste salt, to taste pepper.

1. Heat 2 tablespoons oil in a large pan over medium-high heat. Mince 2 cloves garlic and add to the pan, stirring until fragrant, about 30 seconds.
2. Add 3 cups frozen vegetables to the pan and stir to coat with oil. Cook, stirring often, until the vegetables begin to soften and release their moisture, about 4 minutes.4 min
3. Push the vegetables to the side of the pan and crack 2 eggs into the cleared space. Scramble the eggs until just set, then fold them into the vegetables, about 2 minutes.2 min
4. Add 1.5 cups cooked rice to the pan and stir everything together, breaking up any clumps. Cook, stirring, until the rice is heated through and mixed evenly with the vegetables and egg, about 3 minutes. Season with salt and pepper to taste.3 min

Note Swap in any cooked grain you have, quinoa, farro, or leftover pasta work well. Leftovers keep in the fridge for three days and reheat gently in a pan with a splash of water. Serve with soy sauce on the side or a squeeze of lime if you have it.

A weeknight solution built around one cup of frozen vegetables: mixed peas, carrots, corn. Fried rice is fast and forgiving, a good way to turn shelf staples into dinner when time is short.

Serves 2. 25 minutes, 20 at the stove.

About 920 calories a serving, 22 g protein, 161 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup frozen vegetables, 2 cups cooked rice, 2 eggs, 2 tablespoons oil, 1 clove garlic, 1 tablespoon soy sauce, to taste salt, to taste pepper.

1. If your rice is warm, skip ahead; if it is cold or refrigerated, spread the 2 cups across a wide plate and let it sit on the counter for 5 minutes while you work. Mince 1 clove garlic.
2. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Add the 1 cup frozen vegetables straight from the freezer, stirring often, until they are hot and any ice has evaporated, about 4 minutes.4 min
3. Push the vegetables to the side of the pan. Add the remaining 1 tablespoon oil to the bare space, then crack 2 eggs into the oil, break the yolks, and scramble until cooked through, about 2 minutes; push the cooked egg to join the vegetables while you add the rice.2 min
4. Add the rice to the pan, breaking up any clumps with your spoon, and stir everything together over the heat until the rice is warmed through and mixed with the vegetables and egg, about 2 minutes. Add the minced garlic, stir for a few seconds until fragrant.2 min
5. Pour in 1 tablespoon soy sauce, toss to coat, taste, and add salt and pepper as you need. Divide between two bowls and serve at once.

Note Swap any cold cooked grains for the rice, or use pasta. The dish keeps covered in the refrigerator for two days. Serve with hot sauce or sriracha on the side, or top with a squeeze of lime and sliced scallion if you have them.