Servings: 2

1 large ripe plantain (very dark skin) peeled and diagonally cut into 1-inch thick slices 1 large ripe plantain (very dark skin) peeled and diagonally cut into 1-inch thick slices
1 tablespoon coconut oil 1 tablespoon coconut oil
2 eggs 2 eggs
2 cups cooked brown rice 2 cups cooked brown rice
1 cup cooked pulled pork 1 cup cooked pulled pork
2 scallions (green onions) sliced 2 scallions (green onions) sliced
2 tablespoons low-sodium soy sauce 2 tablespoons low-sodium soy sauce
salt and pepper to taste 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 to 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 to 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!