A quick weeknight supper built around ready-cooked sausage patties. Rice scrambled with eggs and sharpened with mustard comes together in one skillet while the sausage warms, and two are fed in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 1380 calories a serving, 37 g protein, 194 g carbohydrate, 48 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon of oil in a skillet over medium-high heat. Add 6 sausage patties and cook until browned on both sides, about 3 minutes total, then push to the side of the pan.3 min
2. Add 1 tablespoon of butter and 1 minced garlic clove to the center of the pan and cook for 30 seconds until fragrant, then add 2 cups of cooked rice and stir to break up any clumps. Cook, stirring often, until the rice is heated through and starts to turn golden at the edges, about 5 minutes.5 min
3. Push the rice to the side and add 1 tablespoon of oil to the cleared space. Crack 3 eggs into the pan, let them sit for 20 seconds, then stir and scramble until they begin to set, about 2 minutes.2 min
4. Stir the rice into the eggs, breaking the eggs into small pieces as you go. Add 1 tablespoon of sharp mustard and stir until evenly mixed, then taste and add salt and pepper to your liking. Serve the sausage patties alongside the rice.

Note Swap the mustard for soy sauce or hot sauce if you prefer. Leftovers keep covered in the fridge for three days and reheat in a skillet with a splash of water. Serve with a simple green salad or sliced tomato if you have them.