This shelf holds a packet of seasoned rice that cooks in twenty minutes and already brings chicken, curry, and vegetables to the table. Finish it with eggs and whatever greens you have for a full dinner that comes together faster than takeout.

Serves 2. 25 minutes, 8 at the stove.

About 300 calories a serving, 18 g protein, 12 g carbohydrate, 22 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a medium pot and stir in the contents of one packet of curry rice. Reduce heat to low, cover, and cook until the rice is tender and the water is absorbed, about 20 minutes.20 min
2. Meanwhile, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add 2 cups of fresh spinach or other greens and cook, stirring, until wilted, about 2 minutes. Transfer to a plate.
3. Add the remaining 1 tablespoon of butter to the skillet and crack 4 eggs into it. Cook until the whites are set but the yolks are still runny, about 3 minutes, or to your preference.3 min
4. Divide the curry rice between two bowls. Top each with half the cooked greens and two fried eggs. Season with salt and pepper to taste.

Note Swap the greens for shredded cabbage, tomato slices, or cucumber if that suits your kitchen better. Leftover rice keeps in the fridge for three days. Serve with a squeeze of lime or hot sauce on the side.