A straightforward vegetable stir-fry built on the seasoned mix in your freezer, enriched with egg and served over rice. Cook the rice while the vegetables heat through for a weeknight dinner that comes together in less than half an hour.

Serves 2. 30 minutes, 12 at the stove.

About 760 calories a serving, 18 g protein, 127 g carbohydrate, 19 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 1.5 cups water to a boil in a saucepan over high heat. Add 3/4 cup rice and 1 tablespoon butter, stir once, then reduce heat to low, cover, and set a timer for 18 minutes. While the rice cooks, crack 2 eggs into a bowl and whisk with a fork until blended, then set aside.18 min
2. Heat 1 tablespoon oil in a large skillet over medium-high heat. Pour the entire bag of frozen vegetables into the pan, spread them out, and cook for 5 minutes without stirring, until they begin to soften and heat through, then stir and cook for 1 more minute.6 min
3. Push the vegetables to the sides of the skillet, tilt the pan so the liquid pools in the center, and pour in the whisked eggs. Let them set for 30 seconds without stirring, then scramble through the vegetables for 1 minute until the eggs are cooked. Taste and adjust with salt and pepper.

Note Swap rice for noodles or serve over greens if preferred. Leftovers keep covered in the refrigerator for two days; reheat gently in a skillet with a splash of water. A bowl of extra soy sauce at the table lets each diner season to taste.