When the shelf has frozen mixed vegetables, dinner is already half done. This is a quick stir-fry that lets each vegetable shine, built on rice and eggs for substance on a weeknight.

Serves 2. 25 minutes, 20 at the stove.

About 700 calories a serving, 17 g protein, 112 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

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1. Heat 1 tablespoon oil in a large skillet over high heat. Pour in 2 beaten eggs and scramble until set, breaking into bite-sized pieces, about 2 minutes. Push to the side and set aside.2 min
2. Add another tablespoon oil to the pan and stir in 2 minced garlic cloves until fragrant, about 30 seconds. Pour in 10 oz frozen mixed vegetables straight from the bag and cook, stirring often, until warmed through and any ice has melted, about 4 minutes.4 min
3. Add 1 cup cooked rice and 2 tablespoons soy sauce to the pan, breaking up any clumps as you fold everything together until the rice is heated through and coated, about 3 minutes. Return the eggs to the pan and toss gently to combine. Season with salt and pepper to taste.3 min

Note Swap soy sauce for 1 tablespoon of fish sauce if you have it. Leftovers keep in the fridge for three days and reheat gently in a dry skillet. Serve as is, or with a wedge of lime and hot sauce on the side.