Near East's sesame ginger rice tastes like takeout, and it comes together in under thirty minutes. Build a weeknight stir-fry around the box: an egg for protein, whatever greens are in your crisper, and a splash of soy to amplify what's already there.

Serves 2. 25 minutes, 10 at the stove.

About 270 calories a serving, 9 g protein, 16 g carbohydrate, 20 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Prepare the rice mix according to package directions; it will take about 15 minutes. While the rice simmers, mince 1 clove garlic and roughly chop 4 ounces spinach or bok choy.15 min
2. Heat 2 tablespoons oil in a wide skillet over medium-high heat. Crack 2 eggs into the pan, stirring gently to break them up, then push them to the side when the whites start to set.3 min
3. Add the minced garlic to the empty part of the pan, cook for 30 seconds until fragrant. Add the greens, toss until they wilt, about a minute, then season with salt and pepper to taste.2 min
4. When the rice is done, add it all to the skillet along with 1 tablespoon soy sauce. Toss everything together gently, breaking up the eggs into smaller pieces as you fold, and cook for another minute to warm through and meld the flavors.1 min

Note Swap the greens for any vegetable you have: shredded carrots, broccoli, or snap peas all work well. Leftovers keep three days in the fridge and reheat gently in a skillet with a splash of water. Serve with a pickle or hot sauce on the side.