Veggie sausage patties work as a protein for rice when you're tired and want the whole meal in one pan. Crisp the patties first, then build savory fried rice around them with garlic, egg, and oil to finish in about twenty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 910 calories a serving, 21 g protein, 151 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat and cook 4 veggie sausage patties until golden and crisp on both sides, about 5 minutes total. Set aside and roughly chop.5 min
2. Add 1 more tablespoon oil to the same skillet and stir in 2 minced garlic cloves and 1/3 medium onion chopped fine until fragrant, about 1 minute. Add 1.5 cups cooked rice and break up any clumps with the back of your spoon, stirring until the rice heats through, about 3 minutes.3 min
3. Push the rice to the sides of the pan and crack 2 eggs into the center. Scramble them lightly with a fork, then fold them into the rice along with the chopped sausage. Stir until everything is coated with egg, about 1 minute.1 min
4. Taste and adjust salt and pepper as needed, then divide between two plates and serve.

Note Swap in any leftover rice or frozen peas if you have them. Leftovers keep in the fridge for three days and reheat well in a skillet. Serve with soy sauce or a splash of vinegar on the side.