Rice A Roni's seasoned mix takes the work out of stir fried rice on a weeknight, needing only eggs and what you have in the fridge to round it out. This shelf makes a complete dinner in one pan in under thirty minutes.

Serves 2. 25 minutes, 20 at the stove.

About 470 calories a serving, 15 g protein, 41 g carbohydrate, 28 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 2 tablespoons of oil in a large skillet or wok over medium-high heat. When the oil shimmers, add the Rice A Roni rice and vermicelli mix and toast for 2 minutes, stirring often, until fragrant and beginning to brown.2 min
2. Pour 1 and 3/4 cups water and the seasoning packet into the skillet, stir once to combine, and bring to a boil. Cover, reduce heat to low, and simmer for 12 minutes until the rice absorbs the liquid.12 min
3. While the rice cooks, crack 3 eggs into a bowl, add a pinch of salt and pepper, and whisk until well combined.
4. When the rice is tender and the liquid is absorbed, push it to the sides of the skillet and add 1 tablespoon of butter to the center. Pour in the beaten eggs and let them set for 30 seconds, then scramble, breaking them into small curds as the rice cooks into them.2 min
5. Stir in 1 cup of frozen mixed vegetables and cook for 1 minute until just heated through. Taste and adjust salt and pepper.1 min

Note Swap the frozen vegetables for fresh scallions, carrots, or bell pepper if you have them. Leftovers keep in an airtight container in the refrigerator for three days and reheat well in a skillet with a splash of water. Serve as is, or with hot sauce and more soy sauce on the side.