Vienna sausages go crisp in the pan, then anchor a quick fried rice built from pantry staples and what's in the tin of broth. Supper in twenty minutes.

Serves 2. 20 minutes, 18 at the stove.

About 1230 calories a serving, 43 g protein, 199 g carbohydrate, 26 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Drain the Vienna sausages, slice each one into 2 or 3 pieces, and set aside. Mince 2 cloves garlic and chop 1/4 of a medium onion small.
2. Heat 1 tablespoon oil in a wide skillet or wok over medium-high heat. When it shimmers, add the sausage pieces and cook until the edges brown and crisp, about 3 minutes, stirring now and then. Transfer to a plate.3 min
3. Pour 1 more tablespoon oil into the pan. Add the garlic and onion and stir for 30 seconds, until fragrant. Add 2 cups cold cooked rice, breaking up any clumps, and stir-fry for 2 minutes until heated through.2 min
4. Push the rice to the side of the pan. Crack 2 eggs into the empty space, break the yolks, and scramble them without stirring until just set, about 1 minute. Then fold the eggs into the rice and toss to combine.1 min
5. Pour 3/4 cup chicken broth over the rice, add the sausage back, and toss. Taste and season with salt and pepper. Cook for another minute until the broth is mostly absorbed.1 min

Note Swap canned mushrooms or peas in place of sausage if you prefer. Leftovers keep three days in the fridge and can be reheated gently in the pan or microwave. Serve with hot sauce or soy sauce on the side.