This shelf holds a box of Rice a Roni fried rice mix, flavored with soy sauce and garlic, that needs only water, oil, and a protein to become dinner. Eggs and broccoli turn it into a complete meal in twenty minutes, taking all the guesswork out of a tired weeknight.

Serves 2. 22 minutes, 8 at the stove.

About 510 calories a serving, 17 g protein, 66 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons oil in a large skillet over medium-high heat. When it shimmers, crack 2 eggs into the pan and stir constantly until scrambled and set, about 2 minutes. Transfer to a plate.2 min
2. In the same skillet, toast the rice and pasta blend from the box for 2 minutes, stirring often, until fragrant and lightly golden. Add 2 cups water and the seasoning packet, then bring to a boil. Stir once and lower heat to medium-low.
3. Add 2 cups broccoli florets (fresh or frozen) to the simmering rice, pushing them under the liquid. Cover and cook for 14 minutes, until the rice is tender and the water is absorbed. Stir once halfway through.14 min
4. Return the scrambled eggs to the pan and fold gently to combine. Taste and season with salt and pepper as needed. Serve hot.

Note Swap broccoli for frozen peas or carrots if needed. Leftovers keep in the fridge for two days and reheat well with a splash of water in a covered pan. Serve with soy sauce on the side for extra flavor if you like.