Sweet ham and scrambled eggs make a quick fried rice that turns last night's rice into a full dinner. The ham's honey glaze seasons the whole pan, so you need less soy sauce than usual. A weeknight meal that beats takeout.

Serves 2. 20 minutes, 20 at the stove.

About 1300 calories a serving, 41 g protein, 208 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice the ham into half-inch pieces. Mince the 2 garlic cloves. Crack the 3 eggs into a bowl and whisk with a pinch of salt.
2. Heat 2 tablespoons oil in a large skillet or wok over medium-high heat, then add the garlic and cook until fragrant, about 1 minute. Add the diced ham and stir for 1 minute. Pour in the eggs and scramble until just cooked through, about 2 minutes, then push everything to the side.3 min
3. Add 2 cups cooked rice to the empty part of the pan, breaking up any clumps with the back of a spoon. Stir everything together and cook for 2 minutes until the rice is heated through and coated with egg. Add 1 cup frozen peas and carrots and 1 tablespoon soy sauce, stirring constantly, until the vegetables are hot, about 2 minutes.4 min
4. Taste and adjust with more salt and pepper as needed. Divide between two bowls and serve right away.

Note Swap the frozen vegetables for fresh scallions and sesame oil if you have them. Leftovers keep in the fridge for three days and reheat well in a skillet with a splash of oil. Serve on its own or with a cold beer or ginger ale on the side.