How do you like to re-invent leftovers? I’m often guilty of taking leftover meat and vegetables, throwing them in some tortillas and calling them tacos. Or, if I wanna get all fancy about it, I’ll put some sort of sauce on top and call them enchiladas. However, I know I can be more creative. Luckily, the theme of this week’s #WeekdaySupper, sponsored by American Family Insurance is reinventing leftovers for easy meals.
- 2 tablespoons olive oil
- 1 roasted poblano pepper (skin, stems and seeds removed), finely chopped
- 2 cups leftover picadillo (recipe HERE)
- 3 cups cooked white or brown rice
- 2 eggs
- Hot sauce (optional) (I used Sriracha, but Mexican-style hot sauces work well, too)
- Heat wok or large skillet over medium-high heat until very hot. Add oil, then add poblano and picadillo. Cook 3 minutes or until warmed through, stirring constantly. Add rice; cook 1 minute, stirring constantly.
- Make a well in the mixture by pushing rice mixture to sides of wok. You should have a hole where you can see the bottom of the wok. Crack the eggs into this hole, then use a spoon to stir them vigorously until they are soft scrambled. At this point, you can stir everything (rice mixture and eggs) together. Serve immediately with hot sauce.
Make sure you check out this week’s other easy #WeekdaySupper recipes: