Rice, egg, and that seasoning mix make a weeknight fried rice that comes together in one pan. The powdered soy and umami flavors mean you need only leftover rice, an egg, and what staples you have. Dinner in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 1110 calories a serving, 25 g protein, 201 g carbohydrate, 22 g fat. From USDA figures for 89% of the ingredients; amounts are the recipe's.

Cook mode

1. Chop 1/4 medium onion and mince 1 clove garlic. Beat 2 eggs with 1/4 teaspoon salt and 1/4 teaspoon pepper in a small bowl.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Pour in the egg mixture and let it set for thirty seconds, then scramble until it is cooked through, about one minute. Transfer to a plate.1 min
3. Add 1 tablespoon more oil to the skillet. Stir-fry the onion and garlic until fragrant, about thirty seconds. Add 2 cups of cooked rice, breaking it up as you go, and stir for two minutes until the rice is heated through and coated with oil.3 min
4. Sprinkle 2 teaspoons of the Kikkoman seasoning mix over the rice and pour in 1 tablespoon soy sauce. Toss everything together for one minute so the seasoning is evenly distributed.1 min
5. Return the cooked egg to the skillet and toss briefly until everything is mixed. Taste and add more salt or pepper if needed. The fried rice is ready when all ingredients are combined and heated through.

Note Swap the egg for 1/4 cup of diced firm tofu if you prefer. Leftovers keep in the refrigerator for three days and reheat well in a skillet over medium heat. Serve with sliced scallions, a squeeze of lime, or a simple cucumber salad on the side.