Fried rice is the weeknight move when you have leftover or day-old rice on hand. This one leans on garlic and a beaten egg to stretch a cup of rice into dinner for two. Cook the rice fresh if you must, but it works better cold.

Serves 2. 25 minutes, 15 at the stove.

About 600 calories a serving, 12 g protein, 76 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 cup jasmine rice, 3 tablespoons oil, 4 cloves garlic, 2 eggs, to taste salt, to taste pepper.

1. If the rice is fresh, spread 1 cup of jasmine rice on a plate and let it cool while you prep; if it is cold, skip to the next step. Mince 4 cloves of garlic finely.
2. Crack 2 eggs into a small bowl, add a pinch of salt, and beat them until combined.
3. Set a large pan or wok over medium-high heat and add 3 tablespoons of oil. When the oil shimmers, add the minced garlic and cook until fragrant, about 1 minute, stirring.1 min
4. Pour in the beaten eggs and scramble gently until soft curds form, about 2 minutes, then push to the side of the pan.2 min
5. Add the 1 cup of rice, breaking up any clumps with the back of a spoon, and stir everything together over the heat. Cook, tossing often, until the rice is heated through and starts to look dry, about 5 minutes.5 min
6. Taste and season with salt and pepper. Divide between two bowls and serve hot.

Note Swap the eggs for a beaten egg white if that suits you, or leave them out entirely. Leftovers keep three days covered in the fridge and reheat gently in a hot pan with a splash of oil. Serve with a squeeze of lime and hot sauce on the side, or stir through some soy sauce if you have it.

Leftover jasmine rice transforms into proper fried rice in the time it takes to cook an egg or two. This shelf-clearing method works because cold rice breaks apart into grains, and high heat makes them golden without clumping.

Serves 2. 15 minutes, 12 at the stove.

About 900 calories a serving, 21 g protein, 156 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 2 cups (from half container) jasmine rice from takeout, 2 tablespoons oil, 2 cloves garlic, to taste salt, to taste pepper, 2 eggs, 2 tablespoons soy sauce, 1 cup frozen peas and carrots.

1. Heat 2 tablespoons oil in a large skillet over high heat until it shimmers. Crack 2 eggs into a bowl, beat them with a fork, then scramble them in the hot oil until set and broken into small pieces, about one minute, then push to the side of the pan.
2. Add 2 minced garlic cloves to the oil side of the pan and cook until fragrant, less than one minute. Break up 2 cups of cold jasmine rice with your fingers as you add it to the pan, stirring constantly to coat each grain with oil and separate it from clumps, for two minutes.
3. Stir in 1 cup frozen peas and carrots and 2 tablespoons soy sauce, tossing everything together until heated through, about one minute. Taste and add salt and pepper as needed; the soy sauce is salty so go easy. Serve at once.1 min

Note Swap the frozen vegetables for fresh scallions sliced thin, stirred in at the end. Keep leftovers cold in an airtight container for up to three days and reheat in a hot skillet with a splash of oil. Serve with sriracha or hot sauce on the side.

When the jasmine rice jar is nearly empty, a quick fried rice is the answer. A scoop of leftover rice, an egg or two, and pantry staples transform into a warm, satisfying dinner in minutes.

Serves 2. 15 minutes, 12 at the stove.

About 370 calories a serving, 9 g protein, 41 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 1 scoop (roughly 1 cup cooked) jasmine rice, 2 tablespoons oil, 2 eggs, 1 clove, minced garlic, to taste salt, to taste pepper.

1. Heat 2 tablespoons of oil in a wide skillet or wok over high heat. When the oil shimmers, add 1 minced garlic clove and stir until fragrant, about 15 seconds.
2. Add the scoop of jasmine rice and break up any clumps with the back of a spoon, stirring constantly until the rice is heated through and begins to turn light golden at the edges, about 3 to 4 minutes. You will hear it crackle slightly.4 min
3. Push the rice to the sides of the pan. Crack 2 eggs into the center and let them set for 30 seconds, then scramble and fold into the rice until the eggs are cooked through, about 1 minute. Season with salt and pepper to taste.2 min

Note Swap in soy sauce for salt if you have it. Leftovers keep in the fridge for two days and reheat in a hot pan. Serve with hot sauce or a glass of water.