A quick pan of scrambled eggs tossed with soy and hot pepper sauce, finished with a starch to soak up the sauce. This shelf holds one bottle and spice, so we build dinner around it with eggs, rice, and garlic.

Serves 2. 20 minutes, 15 at the stove.

About 720 calories a serving, 22 g protein, 100 g carbohydrate, 24 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

You need 3 tablespoons spicy soy sauce, 4 large eggs, 1 cup cooked rice, 2 cloves garlic, 2 tablespoons oil, to taste salt, 2 or 3 scallions.

1. Heat 1 tablespoon of oil in a skillet over medium-high heat. Crack 4 eggs into a bowl, whisk with a pinch of salt, then pour into the pan and stir gently until the eggs are just set but still soft, about two minutes. Transfer to a plate.3 min
2. Add 1 tablespoon of oil to the same skillet, then add 2 minced cloves of garlic and stir until fragrant, under a minute. Pour in 1 cup of cooked rice and break up any clumps with a wooden spoon.2 min
3. Stir in 3 tablespoons of spicy soy sauce until the rice is coated and heated through, about two minutes. Return the eggs to the pan, toss gently to combine, and taste for salt.2 min
4. Transfer to bowls and scatter with sliced scallions.

Cook mode

Note Swap rice for cooked noodles or toast if you have them. Leftovers keep covered in the fridge for two days and reheat gently in a skillet with a splash of water. Serve with a simple salad or pickled vegetables on the side.