Salty-sweet soy sauce does the work here, braising eggs and aromatics over rice in one pot. This shelf gives you something comforting and fast when you have little energy to spend. The yolks stay soft if you time it right.

Serves 2. 35 minutes, 10 at the stove.

About 690 calories a serving, 25 g protein, 106 g carbohydrate, 17 g fat. From USDA figures for 86% of the ingredients; amounts are the recipe's.

Cook mode

1. Rinse 1 cup rice under cold water until the water runs clear. Dice 1 small onion and mince 2 cloves garlic. Heat 1 tablespoon oil in a large pot over medium-high heat and cook the onion and garlic until fragrant, about 2 minutes, stirring often.2 min
2. Add the rice and stir to coat with oil for 1 minute. Pour in 2 cups water or broth and 1/4 cup soy sauce, then bring to a boil. Reduce heat to low, cover, and simmer for 15 minutes.15 min
3. Make four small wells in the rice with the back of a spoon and crack one egg into each well. Cover and simmer until the whites are set but the yolks still jiggle slightly when you shake the pot gently, 5 to 7 minutes.6 min
4. Taste the rice and season with salt and pepper if needed. Divide between two bowls and serve right from the pot, giving each person two eggs and rice soaked in broth.

Note Swap eggs for 4 ounces of firm tofu, pressed and cubed, added at the same time. Covered, this keeps in the fridge for a day; reheat gently with a splash of water. Serve with a crisp cucumber salad or steamed bok choy on the side.