Growing up outside New York City, chef Michael Hung loved visiting Chinatown for slow roasted duck, taking home leftover bits to savor the next day. "I’m half Filipino and half Chinese, and a lot of Chinese cuisines do amazing things with leftovers," says the chef of Faith & Flower in Los Angeles. For those of us still struggling to plow through endless leftover turkey, Hung offers a quick, easy solution that also uses up the rest of the takeout rice you ordered this weekend after turkey fatigue set in.
"One of my favorite ways to use leftover meat is rice porridge: Overcook leftover rice with water until it's blown out, then add some chopped up meat, a bunch of fresh herbs like cilantro and whatever vegetables you have on hand. You have an awesome breakfast."