A quick weeknight fried rice that turns a handful of vegetables into dinner. The vegetables are the main event here, stretched with rice and eggs into something filling. This is how you use up what's left in the crisper.

Serves 2. 25 minutes, 20 at the stove.

About 890 calories a serving, 19 g protein, 154 g carbohydrate, 20 g fat. From USDA figures for 83% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a large skillet or wok over high heat. Chop the handful of mixed vegetables into bite-sized pieces and add them to the hot pan along with 2 minced garlic cloves and 1/4 onion minced fine; stir constantly until the vegetables are tender-crisp, about 3 to 4 minutes.4 min
2. Push the vegetables to the side of the pan and add 1 more tablespoon oil to the empty space. Crack 2 eggs into the pan and scramble them with a spatula until cooked through, then mix them into the vegetables.2 min
3. Add 2 cups cooked rice to the pan, breaking up any clumps, and stir everything together over the heat until the rice is warmed through and coated with oil, about 2 minutes. Season with salt and pepper to taste and serve right away.2 min

Note Swap the rice for cooked noodles or eat it as a vegetable hash without grain if you prefer. Fried rice keeps, covered, in the fridge for three days and reheats well in a pan with a splash of water. Serve with soy sauce on the side for those who want it.

A thin, brothy rice soup built on frozen mixed vegetables. This is the job for a half-open bag; it makes something warm and filling while the vegetables defrost into tender texture. Dinner from what's already home.

Serves 2. 25 minutes, 5 at the stove.

About 380 calories a serving, 10 g protein, 69 g carbohydrate, 8 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 1 tablespoon oil in a pot and dice 1/4 onion fine. Add the onion and 1 minced clove of garlic and cook until the onion is soft, about 3 minutes.3 min
2. Pour in 4 cups water, add 1/2 cup rice, and bring to a boil. Reduce heat to low and simmer for 12 minutes, until the rice is nearly tender.12 min
3. Stir in 2 cups frozen mixed vegetables and simmer for 5 more minutes, until the rice is soft and the vegetables are warm. Season with salt and pepper to taste.5 min

Note For depth, use broth instead of water. Leftovers keep three days refrigerated and rewarm gently with a splash of water. Serve with bread to soak up the broth.

Tonight's dinner turns half a cup of mixed vegetables into something satisfying by building a simple fried rice around them. The vegetables soften as they warm through, and the eggs bind everything into a complete meal that cooks in one pan.

Serves 2. 20 minutes, 15 at the stove.

About 620 calories a serving, 18 g protein, 88 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Heat 2 tablespoons of oil in a large skillet over medium-high heat. Mince 2 cloves of garlic and add it to the hot oil, stirring for 30 seconds until fragrant.
2. Add 1 cup of mixed vegetables to the pan and stir-fry for 2 minutes until heated through and slightly tender.2 min
3. Push the vegetables to the edges of the pan and add 1 cup of cooked rice to the center, breaking up any clumps with your spoon. Stir everything together and cook for 2 minutes until the rice begins to warm.2 min
4. Crack 3 eggs into a bowl and beat them lightly with a fork. Pour the beaten eggs into the pan and stir constantly, breaking the eggs into small pieces as they cook, about 2 minutes. The eggs are done when no liquid remains.2 min
5. Drizzle 1 tablespoon of soy sauce over everything and toss to combine. Taste and add salt and pepper as needed. Serve immediately.

Note Swap any cooked grain for rice, or use day-old rice from the fridge if you have it. Leftovers keep for two days covered and reheat well in a skillet with a splash of oil. Serve with a squeeze of fresh lime or a dash of hot sauce on the side if you have them.