This frozen fried rice only needs heat and a crowded pan to loosen and crisp up, turning a shelf staple into dinner in minutes. The shrimp and ham are already there, so you just need to char the vegetables and build flavor with what you have.

Serves 2. 12 minutes, 10 at the stove.

About 180 calories a serving, 10 g protein, 0 g carbohydrate, 15 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat until it shimmers. Add the entire package of frozen fried rice and break it up with a spoon as it begins to thaw, stirring often, until the rice is heated through and the edges start to brown, about 5 minutes.5 min
2. Stir in 1 minced garlic clove and cook for 30 seconds until fragrant. Taste the rice and add a pinch of salt and pepper if needed; the sauce in the package may be salty enough.1 min
3. Continue stirring and pressing the rice against the pan to create some charred, crispy bits, another 2 to 3 minutes, then divide between two bowls and serve while hot.3 min

Note To make it heartier, crack an egg into the pan and scramble it with the rice in the last minute of cooking. Leftovers keep refrigerated for three days and reheat best in a hot skillet. Serve with a glass of cold beer or tea and a simple cucumber salad.