Half a sausage of kielbasa gets sliced and crisped, then tossed through quick-fried rice with eggs and onion. This is how you use up a partial sausage on a weeknight without fuss.

Serves 2. 25 minutes, 20 at the stove.

About 1040 calories a serving, 26 g protein, 150 g carbohydrate, 35 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Slice the half sausage into thin coins and heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the kielbasa until the edges brown and crisp, about 3 minutes, then push to the side of the pan.3 min
2. Chop half a medium onion and 1 clove of garlic. Add the remaining 1 tablespoon of oil to the pan, then sauté the onion and garlic until fragrant, about 2 minutes, while breaking up the rice with the back of a spoon to separate any clumps.2 min
3. Crack 2 eggs into a small bowl and beat lightly with a fork. Push everything to the sides of the pan to clear a space in the middle, pour the eggs into the center, and let them set for 10 seconds before scrambling them with the rice and sausage until no raw egg remains.3 min
4. Toss everything together for 1 minute, then taste and add salt and pepper as needed. Serve hot straight from the pan or into bowls.

Note Swap in any cooked grain for rice. Leftovers keep covered in the fridge for three days and reheat well in a skillet. Serve with hot sauce or a splash of soy sauce, or add a side of pickled vegetables.

A quick fried rice built on two slices of kielbasa and whatever rice and eggs are on hand. The sausage does the seasoning work, so this comes together in one pan in under twenty minutes.

Serves 2. 20 minutes, 20 at the stove.

About 570 calories a serving, 20 g protein, 51 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Dice the two slices of kielbasa into half-inch pieces. Heat 1 tablespoon of oil in a large skillet over medium-high heat and cook the kielbasa until it colours at the edges, about 3 minutes, stirring now and then. Mince 1 clove of garlic and add it to the pan, stirring until fragrant.
2. Add 1 1/2 cups of cooked rice to the pan, breaking up any clumps with the back of a spoon. Stir everything together, letting the rice warm through for 2 minutes while you add 1/2 cup of frozen peas and corn.2 min
3. Push the rice to the sides of the pan. Crack 2 eggs into the centre, scramble them lightly with a fork, then fold them into the rice as they set, about 1 minute. Taste and season with salt and pepper.

Note Swap the frozen vegetables for any others on hand or left over from another meal. Fried rice keeps three days in the fridge and reheats well in the pan with a splash of water. Serve as is or with soy sauce and hot sauce on the side.

One link of kielbasa, sliced and browned, cooks down with a whole onion until it sweetens and softens. Rice soaks up the rendered fat and broth for a simple, filling dinner that feels complete on its own.

Serves 2. 35 minutes, 10 at the stove.

About 670 calories a serving, 47 g protein, 74 g carbohydrate, 18 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

1. Slice the kielbasa link into half-inch rounds and cut one large onion into thin wedges. Heat 1 tablespoon oil in a wide shallow pan over medium-high heat and lay in the kielbasa slices to brown, stirring occasionally, until the edges crisp and fat begins to render, about 4 minutes. Set the kielbasa aside on a plate.4 min
2. Add the onion to the same pan with the rendered fat and turn heat to medium. Stir occasionally as the onion wilts and browns, scraping up the fond from the bottom, until it softens and caramelizes at the edges, about 8 minutes. Return the kielbasa to the pan and stir.8 min
3. Pour in 1 cup rice and stir to coat with the fat, then add 2 cups broth and a pinch each of salt and pepper. Bring to a simmer, cover, and cook without lifting the lid until the rice is tender and liquid is absorbed, about 18 minutes. Taste and season again if needed.18 min

Note Swap kielbasa for any smoked sausage. Leftovers keep three days refrigerated; reheat gently with a splash of water. Serve with a green vegetable like sautéed spinach or a crunchy salad to balance the richness.