Fried rice is the tired cook's friend, and you have the foundation here. This comes together in one pan in under twenty minutes and stretches the shelf rice into a complete dinner by adding what nearly every kitchen has.

Serves 2. 20 minutes, 18 at the stove.

About 1540 calories a serving, 32 g protein, 295 g carbohydrate, 22 g fat. From USDA figures for 88% of the ingredients; amounts are the recipe's.

Cook mode

1. Mince 2 cloves garlic and chop 1/4 medium onion into small pieces. Separate 2 large eggs into a bowl and beat them with a fork.
2. Set a large skillet over medium-high heat and pour in 2 tablespoons oil. When the pan is hot and the oil shimmers, add the beaten egg and stir constantly until it breaks into small curds, about one minute, then push it to the side of the pan; set the cooked egg aside on a plate.
3. Add the minced garlic and chopped onion to the oil in the pan and cook, stirring, for one minute until fragrant. Add 3 cups jasmine rice and break up any clumps with a wooden spoon, stirring often; the rice will begin to warm and separate.5 min
4. Return the egg to the pan and stir to combine. Season with 1/4 teaspoon salt and 1/4 teaspoon pepper, taste, and adjust. Chop 2 to 3 scallions into thin rings and stir them in, reserving the darkest green parts for garnish.
5. Transfer to two bowls and scatter the reserved scallion greens on top.

Note Swap the eggs for diced ham or cooked chicken if you have it; leftovers keep refrigerated for three days in an airtight container and can be reheated gently in a skillet with a little oil. Serve with soy sauce at the table and a small side salad if you want greens.