A stir-fry built on coleslaw—cabbage and carrots cooked until tender and bright, then tossed with scrambled eggs and rice for a weeknight supper that tastes more composed than it is.

Serves 2. 25 minutes, 20 at the stove.

About 860 calories a serving, 27 g protein, 134 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. If you haven't already, cook 1 cup rice. While the rice cooks, crack 3 eggs into a bowl, add a pinch of salt and pepper, and beat them lightly.
2. Set a large skillet or wok over medium-high heat, add 1 tablespoon oil, then scramble the beaten eggs until just set, breaking them into pieces as they cook, 2 to 3 minutes. Turn them out onto a plate.3 min
3. Return the pan to the heat, add 1 tablespoon oil and 2 minced garlic cloves, and stir until fragrant, about 30 seconds. Tip in the whole package of coleslaw and cook, stirring often, until the cabbage is tender and touched with brown, 6 to 8 minutes.8 min
4. Return the eggs to the pan, add the 1 cup cooked rice, 2 tablespoons soy sauce, and 1 teaspoon sesame oil. Toss everything until heated through and well combined, about 1 minute. Taste and adjust salt and pepper.1 min

Note Swap in leftover cooked vegetables or roasted tofu for the eggs. Keeps, covered, three days. Serve with hot sauce or sriracha on the side, or add a handful of chopped scallion or cilantro if you have it.