Buttered corn and egg fried rice
Sweet corn with butter is the base for a quick fried rice built on this shelf. The corn is already sauced and tender, so you just need rice, eggs, and aromatics to make a satisfying weeknight meal with minimal prep.
About 1460 calories a serving, 24 g protein, 198 g carbohydrate, 61 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.
From your shelf
- 1 box (10 oz) sauced butter super sweet corn
Staples
- 2 tablespoons oil
- to taste salt
- to taste pepper
- 2 cups cooked rice
- 1 small, diced onion
- 2 cloves, minced garlic
- 2 large eggs
- Heat 2 tablespoons oil in a large skillet or wok over high heat until shimmering. Add 1 small diced onion and 2 minced garlic cloves, stirring until fragrant, about 1 minute.
- Add 2 cups cooked rice, breaking up any clumps with the back of a spoon, and stir constantly for 2 to 3 minutes until the rice is heated through and begins to brown at the edges.
- Push the rice to the sides of the pan and crack 2 eggs into the center. Scramble them until nearly set, then stir them into the rice until evenly distributed, about 1 minute.
- Drain the corn and add it to the pan, stirring gently to warm it through and distribute it evenly, about 1 minute. Taste and season with salt and pepper.
Note Swap in any cooked protein you have: shredded chicken, ham, or tofu work well. Leftovers keep in an airtight container in the fridge for three days and reheat gently in a skillet with a splash of oil. Serve with soy sauce on the side and a cold drink.
On the label
CORN, WATER, CONTAINS LESS THAN 2% OF: BUTTER (CREAM, SALT), SUGAR, MODIFIED CORN STARCH, SALT, XANTHAN GUM, LOCUST BEAN GUM, NATURAL FLAVOR.
Birds Eye, frozen vegetables, serving 105 GRM, package 10.8 oz/306 g. Ingredients as printed on the label.
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Cooks as butter, corn, canned corn. Half of it left? Use up the butter.