A weeknight fried rice where frozen mixed vegetables do the work: they thaw as the rice cooks, adding colour and nutrition without chopping. Dress the pan with butter and garlic for something warm and complete.

Serves 2. 20 minutes, 8 at the stove.

About 560 calories a serving, 11 g protein, 99 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups [480ml] water to a boil in a medium saucepan. Add 1 cup rice, 2 tablespoons butter, and 1 teaspoon salt. Stir once and cover.15 min
2. While the rice cooks, mince 2 garlic cloves. When steam begins to escape from under the lid and the rice is tender, scatter in 10 oz frozen vegetables and the minced garlic, cover, and let sit off heat for 2 minutes.2 min
3. Fluff with a fork, taste, and season with salt and pepper to suit you. Serve from the pan or divide between bowls..

Note Swap the vegetables for any frozen blend you have. Leftovers keep in a covered bowl in the fridge for three days and reheat in the microwave. Serve alone or with a fried egg on top and hot sauce on the side.