I’m still trying to get rid of the Thanksgiving leftovers, without throwing any of it away. Here’s a quick recipe I whipped up today with the leftover roast pork and rice.
Ingredients
- 1 cup of diced roast pork. (For this recipe I used the leftover lechon)
- 1 egg
- 4 cloves of garlic, chopped
- 1/4 onion, chopped
- 2 cups of white rice, previously cooked
- 1 tsp oil
- salt and pepper, to taste
Directions
- Heat a wok over high heat for about 2 minutes.
- Pour the diced roast pork and stir for about 2 minutes
- Push the roast pork to the sides of the wok, leaving the base of the wok open.
- There should be a little bit of grease from the meat on the bottom of the wok. Sautée garlic and onions until brown.
- Push aside the garlic and onions to the sides of the wok. Pour the oil into the base opening and add the egg. Scramble the egg with your wok ladle and season with salt and pepper
- When the egg is cooked, add the rice.
- Combine all ingredients and cook for another 3 minutes.
- Serve immediately.
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