This is a weeknight pivot: heat the sausage, crumble it into yesterday's rice, and scramble eggs over top. The shelf gives you the protein; staples and the pan do the rest.

Serves 2. 20 minutes, 15 at the stove.

About 1340 calories a serving, 42 g protein, 193 g carbohydrate, 40 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 6 turkey sausage patties and cook until heated through, about 3 to 4 minutes on each side, then transfer to a plate and let cool enough to crumble.8 min
2. Add 1 tablespoon oil to the same skillet, then add 2 cups cooked rice and 1 minced garlic clove. Break up any clumps and stir until the rice is heated through and edges turn golden, about 3 minutes.3 min
3. Push the rice to the sides of the skillet. Crack 3 eggs into the center, let them set slightly, then stir and scramble, breaking them into small pieces, until just set, about 2 minutes.2 min
4. Crumble the cooled sausage patties over the rice and eggs, toss to combine, and taste for salt and pepper. Divide between two bowls and serve at once.

Note Swap cooked chicken or diced ham for the sausage. Leftovers keep refrigerated for two days and reheat gently with a splash of oil. Serve with hot sauce or soy sauce on the side, or stretch with a chopped cucumber salad.