A warm bowl of nutty brown rice topped with a runny egg and sharp pickled onion. This shelf holds the heart of dinner, and the rest comes together in the time the rice cooks. Serve as is or pass the hot sauce.

Serves 2. 45 minutes, 10 at the stove.

About 870 calories a serving, 17 g protein, 116 g carbohydrate, 37 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a pot. Add 1 cup basmati brown rice, 1 teaspoon salt, and 1 tablespoon oil. Stir once, cover, and simmer until the rice is tender and water is absorbed, about 35 minutes.35 min
2. While the rice cooks, slice 1 small onion into thin rings. Toss with 3 tablespoons rice vinegar, 1 teaspoon salt, and let sit. Mince 2 garlic cloves and chop 4 scallions.
3. Heat 2 tablespoons oil in a skillet over medium-high heat. Crack 2 eggs into the pan and fry until the whites set but the yolks remain soft, about 3 minutes, then slide onto a plate.3 min
4. Fluff the rice with a fork. Divide between two bowls, top each with 1 fried egg, a pinch of the pickled onion, garlic, scallion, and pepper to taste.

Note Swap the eggs for crumbled feta or a dollop of Greek yogurt. Leftovers keep three days refrigerated; reheat the rice gently with water and top with a fresh egg. Serve with hot sauce, soy sauce, or lime wedges on the side.