Cooked jasmine rice crisps up quickly in a hot pan for fried rice that tastes restaurant-quality in twenty minutes. This shelf holds one thing, so tonight's dinner comes together with pantry staples and whatever protein you have or grab.

Serves 2. 20 minutes, 20 at the stove.

About 460 calories a serving, 12 g protein, 59 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a large pan over high heat until just smoking. Add the diced onion and minced garlic, stirring constantly until fragrant, about 1 minute.1 min
2. Add the cooked jasmine rice, breaking up any clumps with the back of a spoon, and stir-fry for 3 minutes until the rice begins to turn golden and crisp at the edges. Add 1 cup of frozen peas and carrots and stir-fry for 1 minute more.3 min
3. Push the rice mixture to the sides of the pan and add the remaining 1 tablespoon of oil to the center. Crack both eggs into the center, break the yolks, and scramble gently for 1 minute. When the eggs are nearly set, toss everything together with 2 tablespoons of soy sauce, salt, and pepper to taste, and cook for 1 minute until the eggs are fully set.2 min

Note Swap frozen peas and carrots for fresh scallions and sesame seeds if you have them. Fried rice keeps in the fridge for three days and reheats well in a hot pan. Serve with hot sauce or sriracha on the side, or stretch it by serving alongside roasted broccoli or a simple cucumber salad.