A one-pan rice bowl built around the shelf's bright green beans and finished with a soft egg, this leans on pantry staples to turn a modest vegetable into dinner for two tired adults. The beans stay tender and the rice absorbs all their flavor.

Serves 2. 35 minutes, 12 at the stove.

About 890 calories a serving, 21 g protein, 138 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 3 tablespoons oil in a wide pan over medium-high heat. Trim 1 lb green beans and slice 3 garlic cloves thin. When the oil shimmers, add garlic and cook until fragrant, about 30 seconds, then add the beans and stir to coat.
2. Pour 1.5 cups water into the pan and add 3/4 cup rice, 1/2 teaspoon salt, and a pinch of pepper. Bring to a boil, then cover and reduce heat to low. Set a timer for 18 minutes and do not stir.18 min
3. When the rice is tender and the liquid is absorbed, remove from heat and make two small wells in the rice. Crack 2 eggs into the wells, cover, and set a timer for 3 minutes to cook the eggs gently while the pan is off heat.3 min

Note Swap fresh green beans for frozen if needed, using the same amount and adding them straight to the boiling water. Leftovers keep two days in the fridge and taste good cold. Serve with soy sauce on the side, or thin with broth to make it a loose bowl.