This shelf holds one bag of frozen mixed vegetables that cooks in minutes, so tonight you'll build a simple stir-fry around it. Pair it with rice and you have a fast, warm dinner that stretches if you're still hungry.

Serves 2. 25 minutes, 8 at the stove.

About 710 calories a serving, 12 g protein, 129 g carbohydrate, 16 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups of water to a boil in a medium pot and stir in 1 cup of rice with salt to taste. Cover and turn the heat to low, then let it cook for 15 minutes.
2. While the rice cooks, mince 2 cloves of garlic and slice 3 scallions into 1-inch pieces, keeping white and green parts separate. Heat 2 tablespoons of oil in a wide skillet or wok over medium-high heat.
3. When the oil shimmers, add the garlic and white scallion parts and cook for 30 seconds until fragrant.1 min
4. Pour in the 12 oz bag of frozen mixed vegetables and stir constantly for 3 to 4 minutes until the vegetables are hot and the beans are tender. Season with salt and pepper to taste.4 min
5. Stir in the green scallion tops and cook for another 30 seconds, then taste and adjust seasoning. The rice should be done now; fluff it with a fork.1 min
6. Divide the rice between two bowls and spoon the stir-fried vegetables and any pan juices over the top.

Note Swap the rice for pasta or noodles if you prefer. Leftovers keep for three days in the fridge; reheat gently with a splash of water to restore moisture. Serve with a drizzle of soy sauce or chili oil on the side.