A pantry dinner that stretches half a bag of rice into a proper meal. This pilaf absorbs broth and picks up color and flavor from garlic and onion, turning plain grains into something you'll want to eat again.

Serves 2. 30 minutes, 10 at the stove.

About 810 calories a serving, 48 g protein, 81 g carbohydrate, 31 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

1. Dice 1 medium onion and mince 3 cloves garlic. Heat 2 tablespoons oil in a large skillet over medium-high heat, then add the onion and cook, stirring often, until softened and turning golden at the edges, about 4 minutes.4 min
2. Add the garlic and stir for 30 seconds until fragrant. Pour in 1 cup rice and stir constantly until each grain is coated with oil and beginning to turn opaque at the edges, about 2 minutes.2 min
3. Pour in 2 cups broth, add 1 teaspoon salt and 1/4 teaspoon pepper, and bring to a simmer. Stir once, then reduce heat to low, cover, and cook until the rice is tender and the broth is absorbed, about 15 minutes.15 min
4. Remove from heat and let sit covered for 2 minutes, then fluff with a fork. Stir in 1 tablespoon butter until it melts through the rice and coat each grain evenly. Taste and adjust salt if needed.

Note Swap the broth for water if you must, though broth makes a difference. Leftovers keep three days in the fridge; reheat with a splash of water in a skillet. Serve alongside any protein you have, or use this as a base for a stir-fry tomorrow night.

Cooked rice that sits gets starchy and separated, which is exactly what fried rice needs. This is the dish that saves half-empty containers in the fridge, ready in the time it takes to chop and stir.

Serves 2. 15 minutes, 15 at the stove.

About 530 calories a serving, 12 g protein, 75 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Crack 2 eggs into a small bowl and beat them with a pinch of salt. Mince 2 garlic cloves.
2. Heat 1 tablespoon oil in a large pan or wok over medium-high heat. Pour in the eggs and scramble them until set, about one minute, then push them to the side of the pan.1 min
3. Add the remaining 1 tablespoon oil to the empty side and stir in the minced garlic for 30 seconds until fragrant. Break up the cooked rice with a wooden spoon and add it to the pan, stirring constantly to coat with oil and heat through, about 3 minutes. The rice should warm and separate.3 min
4. Fold the cooked eggs back into the rice, taste, and season with salt and pepper. Serve right from the pan while hot.

Note Swap the eggs for soy sauce if you have it; add 1 tablespoon near the end of cooking. Leftovers keep three days covered in the fridge and reheat well in a hot pan with a splash of oil. Serve with hot sauce, sliced scallions, or sesame oil on the side if you wish.

Two tablespoons of rice will stretch into dinner when you add egg and the aromatics every pantry holds. This is the kind of bare-cupboard meal that teaches how to cook with what you have, tasting good enough that you will make it again on purpose.

Serves 2. 20 minutes, 15 at the stove.

About 300 calories a serving, 10 g protein, 19 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

1. Bring 1 cup water to a boil in a small pot, add the 2 tablespoons rice and a pinch of salt, then cover and simmer until the water is absorbed and the rice is tender, about 15 minutes. While the rice cooks, dice 1 small onion and mince 2 cloves garlic.15 min
2. Crack 3 eggs into a bowl and beat them lightly with a pinch of salt. Set a wide skillet over medium-high heat, add 1 tablespoon oil, and when it shimmers, pour in the eggs and scramble until just set, then transfer to a plate.5 min
3. Add the remaining 1 tablespoon oil to the same skillet, add the diced onion, and cook until soft and starting to colour, about 4 minutes. Add the minced garlic and cook until fragrant, about 1 minute. Add the cooked rice and the scrambled eggs, breaking the eggs into small pieces with a spoon, and toss everything until heated through, tasting and adjusting with salt and pepper.

Note Swap the eggs for any protein you have, or skip them and serve the rice alongside something else. Leftovers keep three days cold or reheated gently in a pan. Eat as is or with a side of hot sauce or soy sauce if you have it.