These are restaurant-style fried rice cakes from a pouch of pre-cooked jasmine rice, crisped in a hot pan until golden and then topped with a fried egg. They come together in the time it takes to heat oil.

Serves 2. 12 minutes, 12 at the stove.

About 450 calories a serving, 9 g protein, 41 g carbohydrate, 27 g fat. From USDA figures for 80% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering. Fluff the pouch of jasmine rice with a fork and add all of it to the pan, breaking up any clumps with the back of a spatula.
2. Let the rice sit undisturbed for 3 to 4 minutes until the bottom browns, then stir and continue cooking, stirring occasionally, until most grains are golden and crispy, about 5 more minutes. Season with salt and pepper.5 min
3. Push the rice to the sides of the pan, add the remaining 1 tablespoon oil to the center, and crack both eggs into it. Cook, stirring the egg until it is just set, while the rice continues to crisp underneath.
4. When the eggs are nearly done, scatter 2 tablespoons chopped scallions or chives over the top and drizzle with 1 to 2 tablespoons soy sauce. Fold everything together gently and serve in two bowls.3 min

Note Swap the eggs for cooked shrimp or leftover chicken if you have them. Leftovers keep for a day in the fridge and reheat in a hot skillet with a splash of oil. Serve with a cold cucumber salad or pickled vegetables on the side.