Edamame already seasoned and ready to eat makes a fast bowl dinner with rice and a soft egg, a complete protein that leans on what the shelf gives tonight.

Serves 2. 25 minutes, 8 at the stove.

About 770 calories a serving, 30 g protein, 107 g carbohydrate, 25 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Bring 2 cups water to a boil in a pot, stir in 1 cup rice, cover, reduce heat to low, and cook for 15 minutes while you prepare the rest.
2. Heat 1 tablespoon oil in a skillet over medium heat, crack 2 eggs into the pan, and fry until the whites set but the yolks stay runny, about 4 minutes; transfer to a plate and season with salt and pepper.4 min
3. In the same skillet, add 1 tablespoon butter and the 10 oz edamame, warm through, stirring occasionally until heated, about 3 minutes.3 min
4. Fluff the rice with a fork when the timer sounds, divide between two bowls, top each with a fried egg and half the warm edamame with its butter and any pan juices, and serve at once.

Note Swap the rice for quinoa or noodles if preferred. Leftovers keep separately, refrigerated, for two days; reheat the edamame and rice gently, but eat the egg fresh. Serve with soy sauce for added salt and umami, or a splash of hot sauce.