When the shelf is nearly bare, a box of sausage patties and pantry staples make a fast weeknight dinner. The sausage browns while you fry rice with eggs stirred in at the end, all done in one pan in twenty minutes.

Serves 2. 20 minutes, 15 at the stove.

About 1220 calories a serving, 61 g protein, 174 g carbohydrate, 29 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat 1 tablespoon oil in a large skillet over medium-high heat. Add 4 sausage patties and cook until browned on both sides, about 8 minutes, turning halfway through. Transfer to a plate.8 min
2. Pour out any excess fat from the pan, leaving about 1 teaspoon. Add the remaining 1 tablespoon oil and 2 minced garlic cloves, stirring until fragrant, about 30 seconds.
3. Add 1.5 cups cooked rice, breaking up any clumps with a spoon, and stir-fry for 2 minutes. Push the rice to the sides of the pan.2 min
4. Crack 2 eggs into the center of the pan and let them sit for 20 seconds before scrambling them into the rice until no white remains visible. Stir everything together.1 min
5. Season with salt and pepper to taste. Return the sausage patties to the pan, warm through for 30 seconds, and serve.1 min

Note Swap in leftover rice from the fridge; if you have no cooked rice, boil 1 cup rice in 2 cups water while the sausage cooks. The rice dish keeps covered in the fridge for up to three days. Serve with hot sauce, soy sauce, or sriracha on the side.