LEFFTOVERS: Korean Ecuadoran Salvadoran Breakfast Sampler

Nothing particularly creative here, but the combo was interesting. All were patiently heated in a very lightly oiled nonstick skillet (I did the omelet in a second pass).

Let's spin the clock:

12:00: Leftover riguas, which are the nth Salvadoran iteration of corn, with a modest vein of beany mash. This item is surprisingly widely available - in any supermarket with a decent Latino/Hispanic (here's the diff) refrigerated section for, say, cheeses and such. It's pretty commercial-tasting, but makes a fun variety carb to add to a leftover meal and break up monotony.

2:00: Leftover kimbap from the wonderful Doorebak (aka "Hi, Cook Catering") in the Closter cluster. I was always taught that when kimbap (vaguely sushi-looking rolls, can be stuffed with anything but raw fish, which would make it actual sushi) loses its of blush of freshness, you pan sautee it.

6:00: Egg white omelet with leftover broccolini (I do not eat protein-less meals, and you shouldn't, either).

9:00: The Ecuadoran ají (hot sauce) that shows up in my cooking or on my plate more often than not.

11:00: Korean jun ("pancakes"), again from Doorebak (aka "Hi, Cook Catering"), made with, as close as I was able to determine, penguin meat (see previous link).