Leftovers are one my favorite things to eat because they usually require to me think quick and creative! In fact, many of my recipes taste better as leftovers because the flavors have had a chance to settle, which ultimately means: FOOD HEAVEN! Leftovers are also crafty when you want to reinvent a dish that you’re tired of eating two days in a row. Despite the fact that leftover are down right delicious, even I hate eating the same thing day after day. It’s why I have the hardest time meal prepping. I simply cannot eat the meal 3, 4, 5 days in a row. My tastebuds won’t allow it!
However, this is where resourcefulness, your fridge, and your spice rack come in handy. One of my favorite dishes to freestyle is Fried Rice. You can essentially mix it up with almost anything and end with something delicious. I love that I can start my week eating Cuban Mojo Pork and end with with Cuban-Chinese Fried Rice. At first, this dish was accidental. I had leftover rice, and pork, and I threw them together to make my own Pork Fried Rice. Over the years, it’s evolved and I like to add soy sauce, rice wine vinegar, sesame oil and veggies. It helps to have Asian spices on hand because I can infused international flavors in my everyday Hispanic Caribbean Food.
My Mojo Grilled Pork Fried Rice is a special dish because it marries two different cultures together. This dish takes no time to prepare and taste different each and every single time I make it. I usually use whatever I have on hand, but sometimes I deliberately make sure to have extra scallions and onions on hand. Try this dish whenever you’re in a rush or just craving something different. No one ever has to know it’s leftovers. As far as you know, the chef inside intended it for it to be this way. Furthermore, I use my Mojo Grilled Ribs and my Perfect White Rice as the foundation to this dish. Both of those recipes are available on my YouTube Channel: Made To Order
- 2 cups Leftover Mojo Grilled Pork Ribs or any pork diced into cubes
- 2 cups of white rice
- ¼ - ½ cup soy sauce
- ¼ cup Rice wine vinegar
- 2 tbs sesame oil
- ½ white onion diced
- 2 Green onions/scallions diced
- ¼ cup cilantro diced
- Olive Oil
- Dice leftover pork into cubes
- Warm up skillet and add olive oil
- Saute pork until they get warm. Feel free to brown them if you want but it’s not totally necessary since the pork is already cooked
- Add soy sauce, sesame oil, and rice wine vinegar. Mix together
- After 2 minutes add white rice and mix together until everything is well combined
- At the very end, add onions, scallions, and cilantro. Mix together & serve warm
I love big crunchy pieces of onions and scallions. If you would like to onions to soften, feel free to cook them longer at the end. The steam from the rice will soften them. Otherwise, you can sautee them with pork in the very beginning. Just beware that the soy sauce will change the color of the onions. Feel free to add any other vegetables that you want even some eggs! Buen Provecho!