Last night:
Finished the dal from the other day, with basmati+quinoa and mustard-green chilli salmon.
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Tonight:
Char siu pork with scallion and egg fried rice.
Cooked the Char Siu pork country ribs I marinated a couple of weeks ago (and froze). I cut them smaller to see if the marinade would have more impact.
Reverse sear style - low temp (275F) first then broiled with marinade+honey. The smaller pieces cooked up faster, and also got a bit more char, which I like.
Plenty of leftovers, always a good thing.
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