A warm bowl that comes together in twenty minutes, turning the shelf's cooked vegetables into a proper dinner with rice underneath and an egg on top. The bourbon sauce needs only heat to taste right.

Serves 2. 25 minutes, 15 at the stove.

About 590 calories a serving, 16 g protein, 99 g carbohydrate, 13 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start cooking 1 cup of rice according to package directions if you have not already; this will take about 15 minutes. While the rice cooks, heat 1 tablespoon oil in a large skillet over medium-high heat.
2. Add the entire package of sweet soy brussels and kale to the skillet along with 1 minced clove of garlic. Stir to coat and warm through, about 4 minutes, until the vegetables are hot and the sauce smells fragrant.5 min
3. Push the vegetables to the sides of the skillet. Crack 2 eggs into the center of the pan, season with salt and pepper, and let them cook undisturbed for 3 minutes while the vegetables continue warming.4 min
4. Divide the cooked rice between two bowls. Top each with half the sweet soy vegetables and one cooked egg. Spoon any pan sauce over the top and serve at once.

Note Swap the eggs for a handful of nuts or seeds if you prefer. Leftovers keep covered in the cold for three days; reheat gently with a splash of water. Serve with a cold beer or a sharp pickle on the side.