A weeknight fried rice that starts with the deli counter and finishes in one pan. The ham's already cooked and sweetness matches the honey in it; you just dice and toss it with whatever rice you have on hand. Comes together in under thirty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 1030 calories a serving, 35 g protein, 154 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 6 oz of Oscar Mayer ham into half-inch pieces and chop 1 small onion and 2 cloves of garlic fine.
2. Heat 1 tablespoon of oil in a large skillet over medium-high heat and scramble 2 beaten eggs, breaking them into curds as they set; when the eggs are cooked through, push them to the side of the pan.3 min
3. Add the remaining 1 tablespoon of oil to the empty side of the pan, then add the onion and garlic and cook until fragrant, about one minute, stirring often while the eggs finish cooking.1 min
4. Add 1.5 cups of cooked rice, breaking up any clumps with the back of a spoon, and stir-fry for two minutes until the rice is heated through.2 min
5. Toss in the diced ham and 2 tablespoons of soy sauce, stirring to coat everything evenly and heat the ham for one minute.1 min
6. Taste and season with salt and pepper as needed, then divide between two plates and serve at once.

Note Swap in 1.5 cups of day-old rice, which fries better than fresh. Leftovers keep cold for two days in a sealed container and reheat well in a skillet with a splash of water. Serve with hot sauce or sriracha on the side, or add a crisp cucumber salad to round out the meal.