This frozen stir-fry mix has already been prepped and trimmed, so dinner comes together in the time it takes to cook rice. Garlic and soy give it savory depth while an egg stirred through at the end adds richness and body.

Serves 2. 25 minutes, 15 at the stove.

About 960 calories a serving, 41 g protein, 158 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups salted water to a boil in a saucepan and stir in 1 cup rice. Reduce the heat to low, cover, and cook until the rice is tender and the water is absorbed, about 18 minutes.18 min
2. While the rice cooks, mince 3 cloves garlic. Heat 2 tablespoons oil in a large skillet or wok over high heat until it shimmers. Add the garlic and cook for 30 seconds until fragrant, stirring constantly.
3. Add the entire 12-ounce package of frozen vegetables and cook, stirring often, until they are heated through and any ice has melted, about 4 minutes. Pour in 2 tablespoons soy sauce and stir to coat.4 min
4. Push the vegetables to the side of the pan and crack 2 eggs into the empty space. Scramble them lightly with a fork, then stir them through the vegetables until they are cooked and distributed, about 2 minutes. Taste and adjust salt and pepper.2 min
5. Divide the rice between two bowls and top with the vegetables and egg.

Note Swap soy sauce for tamari to keep it gluten-free. Leftovers keep refrigerated for three days and are good cold or reheated gently. Serve with hot sauce, sriracha, or sesame oil on the side.