This shelf holds cooked rice ready to use, so dinner comes together in twenty minutes. Caramelized onion gives the grain depth while a fried egg crisps at the edges and yolks into the warm rice. It is satisfying and warm on a weeknight.

Serves 2. 25 minutes, 20 at the stove.

About 1150 calories a serving, 24 g protein, 188 g carbohydrate, 33 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Slice 1 large onion into thin half-moons. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add the onion and stir often until it turns golden and soft, about 12 minutes; reduce heat if it browns too fast.12 min
2. Push the onion to the sides of the pan. Add 1 tablespoon butter to the center and crack 2 eggs into the skillet. Season with salt and pepper. Let the whites set while the butter foams, 3 to 4 minutes, tilting the pan so the hot butter crisps the edges.4 min
3. Warm 2 cups of cooked rice in the microwave or stir it into the onion around the eggs. Fold gently to combine, check the seasoning, and divide between two bowls. Top each with one fried egg and the caramelized onion.

Note Swap the egg for a dollop of yogurt or sriracha mayo if you prefer. Leftovers keep two days refrigerated and reheat well in a skillet with a splash of water. Serve with hot sauce, a simple salad, or pickled vegetables on the side.