Crisp turkey bacon and scrambled egg folded through quick fried rice, built from the shelf and pantry. The smokiness of the bacon seasons everything; rice turns golden from the egg. Dinner in under twenty minutes for two hungry people.

Serves 2. 20 minutes, 18 at the stove.

About 1230 calories a serving, 32 g protein, 198 g carbohydrate, 31 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Chop 6 slices turkey bacon into small pieces and cook in a large skillet or wok over medium-high heat until the bacon is crisp, about 5 minutes, then push it to the side.5 min
2. While the bacon cooks, finely chop 1 clove garlic and 1/4 medium onion. Crack 2 eggs into a bowl and beat them with a pinch of salt and pepper.
3. Pour 1 tablespoon oil into the empty side of the pan, add the garlic and onion, and stir until fragrant, about 1 minute.1 min
4. Add 2 cups cooked rice, breaking up any clumps with the spoon, and stir to coat with oil and combine with the bacon, about 2 minutes.2 min
5. Push the rice to the edges of the pan, pour the beaten eggs into the center, and let them set for 30 seconds, then scramble and fold into the rice until the eggs are set and everything is mixed together, about 2 minutes. Taste and adjust salt and pepper.2 min

Note Use leftover rice cold from the refrigerator; it breaks apart better than fresh rice. The rice keeps covered in the fridge for three days. Serve with hot sauce or soy sauce on the side, or stretch the dish by adding a handful of frozen peas or corn.