A quick dinner built on the curry rice packet, with eggs and peas to turn it into a complete meal. The dried vegetables and spices in the mix do most of the work, leaving you to cook rice and fold in proteins. Dinner in thirty minutes.

Serves 2. 30 minutes, 8 at the stove.

About 590 calories a serving, 18 g protein, 88 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 2 tablespoons butter in a medium pot over medium heat. Add the rice packet contents and stir constantly for 2 minutes until fragrant and the rice begins to toast. Pour in 1 and a quarter cups water, raise heat to medium-high, and bring to a boil.
2. Cover the pot, reduce heat to low, and simmer for 18 minutes until the water is absorbed and rice is tender. While the rice cooks, crack the 2 eggs into a bowl and whisk with a pinch of salt and pepper.18 min
3. Heat 1 tablespoon butter in a small skillet over medium-high heat. Pour in the beaten eggs and let them set for 20 seconds, then stir gently until scrambled through, about 2 minutes total. Transfer to a plate.2 min
4. When the rice is done, fluff it with a fork and stir in 1 cup frozen peas. Let sit off heat for 1 minute to warm the peas through. Fold in the scrambled eggs, season with salt and pepper to taste, and serve.

Note Swap the frozen peas for 1 cup diced bell pepper or broccoli florets if you prefer. Leftovers keep covered in the fridge for two days and reheat gently with a splash of water. Serve with a simple green salad or steamed bok choy on the side to stretch the meal.