A quick weeknight supper built on the sausage link and pantry staples. The pork gives savory depth to the rice while the egg binds everything with fat and richness. This comes together in twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 900 calories a serving, 23 g protein, 152 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice the sausage link into thin coins. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat, add the sausage, and cook until browned at the edges, about 3 minutes. Transfer to a plate.
2. Add the remaining 1 tablespoon of oil to the pan, dice and add 1 small onion and 2 minced garlic cloves, and stir until fragrant, about 1 minute. While this cooks, beat 2 eggs in a bowl with a pinch of salt and pepper.1 min
3. Push the onion and garlic to the side of the pan. Pour the eggs into the empty space and let them set for 20 seconds, then scramble and break into small pieces as they cook, about 1 minute total. When the eggs are just set, push everything to the side again.1 min
4. Add 1.5 cups of cooked rice to the pan, breaking up any clumps with your spoon. Stir-fry everything together for 2 minutes until the rice is heated through. Return the sausage to the pan and toss to combine.2 min
5. Taste the rice and season with salt and pepper as needed. Divide between two bowls and top with 2 chopped scallions.

Note Swap the sausage for diced ham or cooked chicken if you have it. Leftovers keep in the fridge for two days and reheat gently in a pan with a splash of water. Serve with a cucumber salad or soy sauce on the side.