Whole almonds add beneficial monounsaturated fats to this version of Indonesian-style fried rice, made more healthful by the use of brown rice instead of white. Soy sauce has been substituted for the usual fish sauce to make the dish vegetarian-friendly. The addition of crunchy vegetables makes it surprisingly filling.

To make this dish even faster, start with a trip to the supermarket and buy 10 to 12 ounces of prepped vegetables from the salad bar or in bags in the produce department.

If you don't have kecap manis (a palm sugar-sweetened soy sauce) on hand, use equal parts molasses and low-sodium soy sauce instead. To save time, we used store-bought cooked brown rice.

Serve with miso soup as a first course.

Nasi Gareng 3 large eggs (may use egg substitute)

12 ounces mixed vegetables of your choice, such as carrot, bell pepper, broccoli florets and cabbage

2 scallions

2 small red Thai chili peppers

4 small shallots

3 medium cloves garlic

2 tablespoons whole almonds

2 tablespoons peanut or canola oil

1 tablespoon low-sodium soy sauce

2 tablespoons kecap manis (see headnote)

3 to 4 cups cooked brown rice

1 medium tomato

1 medium cucumber

Directions: Generously coat a wok or large nonstick skillet with nonstick cooking oil spray; heat over medium-high heat.

Beat the eggs in a bowl, then pour them into the hot wok or skillet and reduce the heat to medium-low. Cook for 1 to 2 minutes until mostly set, using a spatula to gently lift the edges of the egg so the uncooked portions flow underneath. Slide onto a plate to cool for a bit, then transfer to a cutting board and cut the egg into ¼-inch strips; return to the plate. Cover loosely to keep warm.

While the egg is cooling, finely chop the vegetables of your choice so that you have 4 cups' worth. Slice the white and light-green parts of the scallions on the diagonal into ¼-inch pieces and set aside as a garnish.

Seed, then coarsely chop the chili peppers; place them in a food processor, along with the shallots, garlic and almonds. Pulse until a thick paste forms.

Add 1 tablespoon of oil to the wok or skillet and return it to medium-high heat. Add the shallot paste and cook for about 2 minutes, until fragrant, then transfer to a small bowl.

Add the remaining tablespoon of oil to the wok or skillet and return it to medium-high heat. Add the chopped vegetables and stir-fry for about 2 minutes, until they are crisp-tender. Add the shallot paste, soy sauce, kecap manis and cooked brown rice, stirring to combine. Stir-fry for about 2 minutes, until the ingredients are heated through and well combined.

Cut the tomato and cucumber into thin slices and arrange around the perimeter of a large serving platter.

Transfer the rice mixture to the platter, heaping it in the center. Top with the strips of egg and the scallions. Serve immediately.

-- Source: adapted from Eating Well's "Comfort Foods Made Healthy," by Jessie Price and the editors of Eating Well Magazine (Countryman Press, 2009).

NUTRITION Per serving (based on 5, with 4 cups of brown rice): 369 calories, 12 g protein, 56 g carbohydrates, 12 g fat, 2 g saturated fat, 127 mg cholesterol, 332 mg sodium, 6 g dietary fiber