A bare shelf calls for pantry cooking, so this bowl leans on rice and an egg with the relish as its bright, tangy anchor. Indian relish brings pickle crunch and spice to what would otherwise be plain, turning a quick dinner into something with character.

Serves 2. 20 minutes, 8 at the stove.

About 640 calories a serving, 13 g protein, 107 g carbohydrate, 19 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a pot with 1/4 teaspoon of salt. Stir in 1 cup of rice, reduce heat to low, cover, and simmer until the rice is tender and the water is absorbed, about 15 to 18 minutes; while it cooks, proceed with the eggs.
2. Heat 1 tablespoon of oil in a skillet over medium heat. Mince 2 cloves of garlic and cook until fragrant, about 30 seconds, then crack 2 eggs into the pan and fry them to your liking, seasoning with salt and pepper as they cook, about 3 to 4 minutes for over-easy.4 min
3. When the rice is done, divide it between two bowls. Top each with one fried egg and 3 tablespoons of Indian relish on the side. Dot the rice with 1/2 tablespoon of butter for each bowl.

Note Swap the egg for canned chickpeas (drained and warmed) if preferred. Leftovers keep refrigerated for a day; reheat rice gently with a splash of water. Serve with a small side salad or plain yogurt to cool the relish's bite.