Quick fried rice built on the pineapple chunks already on your shelf, with their juice adding tang and sweetness. The pineapple softens in the pan while egg and rice create a complete weeknight meal that tastes brighter than its five minutes of active cooking.

Serves 2. 25 minutes, 12 at the stove.

About 910 calories a serving, 19 g protein, 159 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice now if you do not have cooked rice: boil 0.5 cup rice in 1 cup water for 15 minutes, then rest 5 minutes off heat while you cook. Drain the pineapple and reserve the juice separately. Crack 2 eggs into a bowl, add 1 tablespoon water and a pinch of salt, and whisk until blended.20 min
2. Heat 1 tablespoon oil in a wok or large skillet over high heat until it shimmers, then add the eggs and stir until they set into small curds, about 2 minutes, and push to the side of the pan.2 min
3. Add 1 tablespoon oil to the center, add 1 clove garlic minced, and cook for 30 seconds until fragrant, then add 1.5 cups cooked rice and break up any lumps, stirring, for 2 minutes while the rice heats through.2 min
4. Add the drained pineapple chunks and 2 tablespoons of the reserved juice, season with salt and pepper to taste, and toss everything together for 1 minute until combined and warm.1 min
5. Slice 2 scallions on the bias and scatter over the rice just before serving.

Note Swap the pineapple for drained canned carrots or peas if you need to change course. Leftovers keep three days refrigerated and reheat well in the skillet with a splash of water. Serve with hot sauce or soy sauce on the side, or add a side of cooked shrimp or leftover chicken to stretch it.