A quick stir-fry built on a single shelf product that needs little more than heat and a pan. The snap peas and peppers stay crisp while eggs turn creamy, all served over rice. This is dinner in thirty minutes, with plenty of room for improvisation as you cook.

Serves 2. 30 minutes, 20 at the stove.

About 710 calories a serving, 19 g protein, 106 g carbohydrate, 23 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need one bag [300 g] snap peas and bell peppers, 1 cup rice, 2 tablespoons oil, 2 cloves garlic, to taste salt, to taste pepper, 3 eggs.

1. Bring 2 cups of water to a boil in a pot, add 1 cup rice and a pinch of salt, cover, and reduce the heat to low. Simmer until the water is absorbed and the rice is tender, about 18 minutes.18 min
2. While the rice cooks, crack 3 eggs into a bowl and whisk them with a pinch of salt and pepper until combined. Peel and mince 2 cloves of garlic.
3. Pour 2 tablespoons of oil into a large pan or wok set over high heat. When the oil shimmers, add the minced garlic and cook for 30 seconds until fragrant.
4. Add the entire bag of snap peas and bell peppers to the pan and stir-fry, tossing frequently, until the vegetables are heated through and still crisp, about 5 minutes. Season with salt and pepper to taste.5 min
5. Push the vegetables to the side of the pan, pour the whisked eggs into the empty space, and let them sit for 10 seconds before scrambling them gently into large curds. Once the eggs are just set, fold them into the vegetables.2 min
6. Divide the rice between two bowls and top each with the stir-fried vegetables and eggs. Serve at once.

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Note Swap soy sauce or a splash of rice vinegar if you have either on hand to finish the dish. Leftovers keep three days refrigerated and reheat well in a pan with a splash of oil. Serve with a squeeze of lime or hot sauce on the side if you like.