This shelf holds a complete bowl waiting only for heat. Warm the blend, toss in a pan with a fried egg and a handful of fresh greens, and you've got dinner that tastes intentional and costs almost nothing more to finish.

Serves 2. 20 minutes, 8 at the stove.

About 450 calories a serving, 17 g protein, 52 g carbohydrate, 22 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. Open the package of rice and quinoa blend and add it all to the pan, breaking up any clumps. Toast for 3 to 4 minutes, stirring often, until fragrant and heated through.4 min
2. Push the rice mixture to the sides of the pan and add 1 tablespoon oil to the center. Crack 2 eggs into the pan and cook until the whites set but yolks stay runny, about 3 minutes, seasoning the eggs with salt and pepper as they cook.3 min
3. While the eggs cook, chop 2 cups fresh spinach or bok choy into bite-sized pieces. When the eggs are done, toss the greens into the rice and stir until wilted, about 1 minute.1 min
4. Divide between two bowls. Squeeze juice from half a lime over each bowl and serve at once.

Note Swap fresh greens for frozen broccoli if that's what you have. Leftovers keep in the fridge for two days cold or reheated in a pan. Serve with hot sauce or sriracha, or with a small side of pickled vegetables.