When the shelf holds only breakfast sausage, fried rice is the answer: seasoned meat, hot rice, and an egg stirred in make a simple supper that takes twenty minutes. Use this one shelf item as your protein and build the rest from staples.

Serves 2. 25 minutes, 20 at the stove.

About 1240 calories a serving, 31 g protein, 199 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. Chop 4 cooked sausage patties into bite-sized pieces and add to the pan along with 1/2 chopped onion and 2 minced garlic cloves, stirring until the vegetables soften, about 3 minutes.3 min
2. Pour in 2 cups cooked rice, breaking up any clumps with the back of a spoon, and stir everything together for 2 minutes until the rice is heated through and the sausage is warmed.2 min
3. Push the rice mixture to the edges of the skillet, creating a well in the centre. Crack 2 eggs into the well, scramble them gently with a fork, and as they begin to set, fold them into the rice. Season with salt and pepper, stirring until the eggs are fully cooked and distributed throughout, about 2 minutes.2 min

Note Swap the eggs for soy sauce if you prefer; add 1 tablespoon after the rice warms. Leftovers keep refrigerated for three days and rewarm in a skillet with a splash of water. Serve with hot sauce or sriracha on the side.