A weeknight way to turn shelf-ready roast beef into a full dinner with rice. Shred the beef, fold it into egg fried rice, and finish with the gravy spooned over the top: the umami from the sauce ties everything together in under half an hour.

Serves 2. 25 minutes, 20 at the stove.

About 1070 calories a serving, 54 g protein, 107 g carbohydrate, 45 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need one package roast beef with gravy, Clover Valley, 1 cup cooked rice, 2 eggs, 2 tablespoons oil, 1 clove garlic, to taste salt, to taste pepper, 2 stalks scallions or green onion.

1. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Crack 2 eggs into a bowl and beat them, then pour into the hot oil and scramble until set, about 2 minutes, breaking them into small pieces as they cook; transfer to a plate.2 min
2. Add 1 tablespoon of oil to the same pan and tip in 1 cup of cooked rice, breaking up any clumps with a wooden spoon. Fry for 3 to 4 minutes, stirring often, until the rice is heated through and some grains have taken on color.4 min
3. Mince 1 clove of garlic and add it to the rice along with the scrambled eggs, stirring to combine. Cook for 1 minute more until the garlic is fragrant.1 min
4. Remove the roast beef from its package, shred the meat with two forks, and add it to the rice along with a splash of the gravy, folding everything together gently. Season with salt and pepper to taste.
5. Divide the fried rice between two bowls and spoon the remaining gravy from the package over the top. Slice 2 stalks of scallion into thin rings and scatter over each bowl before serving.

Cook mode

Note If you have cooked rice at hand, use it; otherwise, cook rice about 15 minutes before you start. Leftovers keep refrigerated for three days and reheat well in a skillet with a splash of water. Serve with a pickled vegetable or soy sauce on the side if you have it.