This shelf gives you the hardest part done: parboiled rice that's ready to heat and fry. A skillet dinner of rice, scrambled egg, and whatever alliums you have at hand, finished in minutes when you need dinner now.

Serves 2. 15 minutes, 12 at the stove.

About 390 calories a serving, 10 g protein, 43 g carbohydrate, 20 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. Mince 2 garlic cloves and add to the pan, stirring until fragrant, about 30 seconds.
2. Crack 2 eggs into a bowl, beat with a pinch of salt and pepper, then pour into the skillet. Scramble until just set, then push to the side of the pan.2 min
3. Empty the rice packet into the pan with the eggs and break up any clumps with the back of a spoon, stirring to coat with oil, about 2 minutes. Slice 3 or 4 scallions into thin rounds while the rice heats through.2 min
4. Fold the scallions into the rice, taste, and add salt and pepper as needed. Serve right from the skillet.

Note Swap the eggs for a handful of frozen peas or corn if you have them. Leftovers keep in the fridge for three days and reheat in a skillet with a splash of oil. Serve with soy sauce on the side or sriracha if you like heat.