A fast weeknight dinner built on frozen stir-fry vegetables that cook in minutes. The vegetables come seasoned, so you just add rice and protein; an egg stirred in at the end brings everything together.

Serves 2. 25 minutes, 12 at the stove.

About 970 calories a serving, 25 g protein, 168 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice if you don't have it cooked. Heat 2 tablespoons oil in a large skillet over medium-high heat, add 2 minced cloves garlic, and cook for 30 seconds until fragrant.
2. Stir in the entire 12 oz bag of frozen vegetables and cook, stirring often, until tender and hot, about 4 to 5 minutes; the vegetables will release moisture and the bag will say it's done when heated through.5 min
3. Add 1.5 cups cooked rice and 2 tablespoons soy sauce, stir to combine, and warm for 1 minute while you beat 2 eggs together.
4. Push the rice and vegetables to the side of the pan, add a small splash of oil to the empty space, pour in the beaten eggs, and let them set for 10 seconds before stirring to break them into pieces and fold them into the rice.1 min
5. Taste and season with salt and pepper as needed, then serve straight from the pan.

Note Swap the eggs for diced tofu or leftover chicken if you have it. Leftovers keep three days refrigerated and reheat well in a skillet with a splash of water. Serve with hot sauce or more soy sauce on the side.