When the shelf holds only one protein, this is dinner: sliced turkey stirred into fried rice with eggs and aromatics. The deli meat gives you salt and a savory foundation without extra cooking, so you need only fifteen minutes from pan to plate.

Serves 2. 25 minutes, 20 at the stove.

About 960 calories a serving, 31 g protein, 150 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet or wok over medium-high heat. Crack 2 eggs into a bowl, beat them lightly, pour them into the hot pan, and scramble until just set, about 2 minutes; transfer to a plate.2 min
2. Add the remaining 1 tablespoon oil to the pan, add half a small onion minced and 2 cloves garlic minced, and cook until fragrant, about 1 minute.1 min
3. Pour in 1.5 cups cooked rice, breaking up any clumps with the back of a spoon as you stir, until heated through and the rice is separated, about 4 minutes.4 min
4. Cut 6 ounces turkey breast slices into bite-sized pieces, add them to the rice, and stir to warm through, about 1 minute.1 min
5. Return the scrambled eggs to the pan, toss everything together to combine, taste, and season with salt and pepper.

Note Swap the turkey for shredded rotisserie chicken if you have it. Leftovers keep in an airtight container in the fridge for three days and reheat gently in the skillet with a splash of water. Serve with soy sauce and hot sauce at the table, or add a crisp green vegetable on the side to stretch it.