Easy Cuban Pork Fried Brown Rice. Brown rice with Cuban-style pulled pork, chopped sweet plantains, scallions, and a fried egg. An easy 20-minute meal using leftover pulled pork and brown rice!
Guess what? Planning your meals means being able to make bomb ass dishes like this one in just minutes!
Shocker, right? Like you didn’t know that already.
In case you didn’t, you should read my go-to meal prep tips here. On there, I mention how I’m a big believer in having cooked rice or quinoa in the fridge prepped for dinner during the week.
I’ve lost count of the number of times I’ve gotten home and have been WAY too tired to cook. Weeknights are NO JOKE. If it wasn’t for meal planning, I would’ve either not eaten or eaten junk. Both are NO BUENO.
This meal is simple and can made on a busy weeknight, if you planned for it ahead of time.
Inspired by one of my favorite restaurants here in Miami, FINKA, this Cuban Pork Fried Brown Rice is made with a fried egg on top instead of scrambled eggs in the mix and chopped sweet plantains because HECK YEAH.
Here’s how to bring this delicious Cuban Pork Fried Brown Rice to life. On Sunday, you cook brown rice and Cuban-style pulled pork in the slow cooker as part of your meal prep. Place both in airtight containers and off they go in the fridge. During the week, all you have to do is make the sweet plantains and fried eggs which you can make in 5 minutes.
Everything is pretty much done in the same nonstick skillet to avoid doing dishes later. Cuz ain’t nobody got time for that! This is the nonstick skillet I use.
That’s all folks! A flavorful, healthy meal in just 20 minutes with leftovers for the next day. :)
I hope you make it and LOVE it!
Easy Cuban Pork Fried Brown Rice
- 1 large ripe plantain (very dark skin) peeled and diagonally cut into 1-inch thick slices
- 1 tablespoon coconut oil
- 2 eggs
- 2 cups cooked brown rice
- 1 cup cooked pulled pork
- 2 scallions (green onions) sliced
- 2 tablespoons low-sodium soy sauce
- salt and pepper to taste
- In a hot 12-inch nonstick skillet, add coconut oil. Pan fry the plantain slices for 2 minutes per side at medium heat until they are brown. Transfer to a paper towel lined plate to drain.
- In the same nonstick skillet, crack open and fry the eggs to your liking, about 2-3 minutes. Transfer fried eggs to a plate. Now add the cooked rice and cooked pulled pork to the skillet and heat for about 2-3 minutes.
- Chop the sweet plantains and fold into the rice on the skillet. Add soy sauce and salt & pepper to taste. Stir until all is well combined.
- To plate, add 1 cup of the rice mixture to a bowl or plate. Top with 1 fried egg and sliced scallions. Serve with soy sauce and enjoy!
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