Canned tuna and leftover rice become a weeknight supper in one pan. The pepper and salt already in the tin mean you barely need to season. Serve it straight from the skillet, warm and scattered with soft-cooked egg.

Serves 2. 20 minutes, 18 at the stove.

About 1120 calories a serving, 32 g protein, 193 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Crack 2 eggs into a small bowl, beat them with a pinch of salt, and pour into the hot skillet. Cook, stirring, for 1 to 2 minutes until they form soft curds, then push them to the side of the pan and set aside.
2. Add 1 tablespoon oil to the empty side of the skillet and add 2 minced garlic cloves, stirring constantly for 30 seconds until fragrant. Add 2 cups cooked rice, breaking up any clumps with the back of a spoon, and stir-fry for 3 to 4 minutes until the rice is heated through and lightly toasted.4 min
3. Drain the can of tuna and add it to the rice, flaking it with a spoon. Toss everything together gently for 1 minute. Taste and adjust salt only if needed, since the tuna carries salt already. Divide between two bowls and scatter the cooked egg over the top.

Note Swap canned salmon if you have it on hand. Refrigerate leftovers up to three days; reheat gently in a skillet with a splash of water. Serve with soy sauce and a squeeze of lime on the side, or a simple cucumber salad to cut the richness.