A simple broth-based dinner built around a can of beef stock, with rice and a raw egg stirred in at the end to turn it silky and complete. Quick and warming on a weeknight when the shelf is spare.

Serves 2. 20 minutes, 5 at the stove.

About 280 calories a serving, 9 g protein, 41 g carbohydrate, 9 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Melt 1 tablespoon butter in a saucepan over medium heat. Add 1/3 cup rice and stir until the grains are coated, about 2 minutes.
2. Pour in 1 can beef broth and 1 cup water. Bring to a boil, then reduce heat to low, cover, and simmer until the rice is tender, about 15 minutes.15 min
3. While the rice cooks, chop a small bunch of scallions and beat 1 egg in a small bowl. When the rice is done, turn off the heat and let the broth cool slightly.
4. Slowly pour the beaten egg into the hot broth while stirring gently; the egg will form thin strands as it cooks. Stir in the scallions, season with salt and pepper, and serve right away.

Note Swap scallions for fresh ginger if you have it. Leftovers keep three days refrigerated. Serve with crusty bread to soak up the broth or add a handful of greens at the end.