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.
On Sunday, I made a HUGE batch of pork picadillo, and then made Picadillo-Stuffed Chiles Rellenos. Picadillo is often served with rice, but there was no rice in sight for my chiles rellenos. So now, the rice is coming out to party for Picadillo Fried Rice! This dish uses just 4 ingredients – cooked white rice, leftover picadillo, eggs, and one leftover poblano pepper (that I roasted while in the process of making those chiles rellenos). The fact that this dish has olives and raisins (!!!) in it definitely makes it unlike any other fried rice I’ve ever had, but the balance of sweet, salty and spicy is something that I can’t get enough of.
Quick culinary school tip: Fried rice works best with “leftover” rice. How do you fake having leftover rice? Make it the night before, spread it out on a large plate or small rimmed baking pan, and throw it in the fridge (I don’t even wrap or cover it). The rice gets dried out and kind of crusty overnight, and this makes for the best fried rice texture.
After you finish transforming your leftovers, be sure to check out American Family Insurance’s Back To The Family Dinner Table Campaign. American Family is creating an e-cookbook to inspire families to come back to the table, and we need your help! Share your recipes for your chance to be featured in the cookbook by submitting a family favorite recipe. You will be entered to win one of six $100 Williams-Sonoma gift cards, and one lucky entry will win one valued at $500! When the e-cookbook comes out later this fall, you’ll be among the first to receive a copy. You can also find American Family Insurance on Twitter, Facebook, Pinterest, Google+, YouTube and Linked In.
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.
This post is sponsored by American Family Insurance. All opinions are my own. Sponsored posts help me pay for the costs associated with this blog (groceries…lots of groceries), and help support me as I pursue a career in recipe development and food writing.