This shelf-stable bowl gets heft and richness from a pair of fried eggs set right on top. The quinoa and rice are already cooked and sauced, so you are really just warming and building here, keeping hands-on time to a handful of minutes.

Serves 2. 15 minutes, 10 at the stove.

About 200 calories a serving, 6 g protein, 0 g carbohydrate, 19 g fat. From USDA figures for 60% of the ingredients; amounts are the recipe's.

Cook mode

1. Halve the bok choy lengthwise and cut the halves into 2-inch pieces, keeping the tender leaves separate from the stems. Heat 2 tablespoons oil in a large skillet over medium-high heat until shimmering, then add the stems and cook until they begin to soften, about 3 minutes, while you open the quinoa package.
2. Add the leaves to the pan, season with a pinch of salt and pepper, and cook until they wilt, about 2 minutes. Push everything to one side.
3. Tip the contents of the quinoa package into the other side of the pan and stir gently to break up any clumps, allowing it to warm through for about 2 minutes.2 min
4. Push the warmed quinoa and bok choy to the edges of the pan, creating room in the center. Crack 2 eggs into the pan, season with salt and pepper, and fry them to your preference, about 3 minutes for runny yolks.3 min
5. Divide the quinoa mixture between two bowls and top each with one fried egg, letting the yolk run over the grains.

Note Swap bok choy for broccoli, spinach, or mushrooms. Leftovers keep three days covered in the fridge and reheat gently in a skillet with a splash of water. Serve with sriracha or hot sauce on the side, or add a squeeze of fresh lime juice.