A quick fried rice built from one prepared rice that already holds mushrooms, carrots, and onion. The egg and garlic turn it into a proper dinner in the time it takes to heat the pan.

Serves 2. 15 minutes, 12 at the stove.

About 200 calories a serving, 6 g protein, 2 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves garlic. Crack 2 eggs into a bowl and beat with a pinch of salt and pepper.
2. Set a large skillet over medium-high heat and add 2 tablespoons oil. When it shimmers, add the minced garlic and cook until fragrant, about 30 seconds.1 min
3. Pour in the contents of the rice package and stir to break up any clumps, cooking until the rice is heated through and begins to brown at the edges, 4 to 5 minutes.5 min
4. Push the rice to the sides of the skillet, pour the beaten eggs into the center, and let them set for a moment before scrambling and stirring into the rice. Cook until the eggs are set, about 1 minute.1 min
5. Taste and season with salt and pepper as needed. Divide between two bowls and serve at once.

Note Swap the eggs for tofu if you like. Leftovers keep for three days in the fridge and reheat well in a skillet. Serve with a simple cucumber salad or steamed greens on the side.