Fried rice in about 22 minutes, from the pantry shelf

Fried rice was my answer to leftover rice long before I kept a pantry worth talking about. Now most of what goes in the pan comes off the shelf, and the only fresh things I need are garlic and a couple of green onions. It's on the table in about 22 minutes, which is faster than the takeout place three blocks over.

What's doing the work here

Three shelf-stable ingredients carry this dish, and each one saves you a step you'd otherwise do at the sink or the cutting board.

• The Freeze Dried Mixed Vegetables soak back to life in five minutes of warm water. No washing, no chopping, and the color and nutrients hold up. A cup of them is ready before your pan is hot.
• Powdered Vitamin Eggs whisk into a scramble that sets up like the real thing, and Powdered Vitamin Butter puts a savory backbone under the whole dish. Both keep on the shelf, so there's no fresh dairy or eggs to run out for.

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Pantry-ready veggie and egg fried rice

Serves four. Ready in about 22 minutes.

Ingredients

• 2 cups cooked and cooled long-grain rice (day-old rice gives the best texture)
• 1 cup freeze-dried mixed vegetables
• 1/2 cup Powdered Vitamin Eggs
• 1 Tbsp Powdered Vitamin Butter
• 2 Tbsp avocado or olive oil
• 2 cloves garlic, minced
• 2 green onions, thinly sliced (whites for cooking, greens for garnish)
• 2 Tbsp soy sauce (or tamari for a gluten-free option)
• 1 tsp sesame oil (optional)
• Freshly ground black pepper, to taste

Instructions

1. Get the pantry ingredients ready first. Soak the freeze-dried vegetables in warm water for 5 minutes, then drain well. Stir 1 Tbsp Powdered Vitamin Butter with 1/2 tsp water until it smooths out. Whisk 1/2 cup Powdered Vitamin Eggs with 2/3 cup water until smooth. That's about the same as 4 fresh eggs.
2. Heat a large non-stick pan or wok over medium-high. Add the egg and butter mixture and scramble gently until just set. Move the eggs to a plate.
3. In the same pan, add the oil. Cook the garlic and the white parts of the green onions about 30 seconds, until fragrant. Add the drained vegetables and stir-fry 2 to 3 minutes, until warmed through and slightly crisp.
4. Turn the heat to high and add the cooled rice. Break up any clumps with your spoon and stir-fry 3 to 4 minutes, until the grains are loose and hot.
5. Return the eggs to the pan. Stir in the soy sauce and the sesame oil if you're using it, and toss to coat. Season with black pepper and add the green onion tops.
6. Serve hot, with extra green onion on top if you like.

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A few things that help

• Leftovers keep in an airtight container in the fridge up to 4 days, and they freeze well in single portions for longer.
• Add diced ham or cooked tofu if you want more protein. For picky eaters, chop the green onions extra fine so they disappear into the rice.
• A splash of sriracha at the end gives it some heat.

The short version

Day-old rice, a cup of veggies out of the can, and eggs and butter you mix from powder. That's dinner in a little over twenty minutes, and every part of it was already sitting on your shelf when you got home. Keep a can of each on hand and this meal is always an option, whether you planned it or not.