Leftover BBQ Fried Rice in a Single Pot (Goian Style Rice with Cassava and Banana Chips)

Heat four tablespoons of olive oil in a pot and sauté the four crushed cloves of garlic.

Add one chopped onion to the sauté and let it brown.

Add the leftover BBQ meat (steak, sausage, linguica, pork shoulder) to the pot so it absorbs the flavor of the garlic and onion.

Incorporate one aromatic chili pepper (optional) and one chopped green zucchini, along with cooked corn, if available, mixing well.

Add about 12 chopped grape tomatoes to the sauté and let them cook briefly, keeping the heat on.

Meanwhile, prepare the crispy accompaniment: thinly slice cassava (raw or leftover cooked and firm) into very thin strips using a mandoline slicer or a sharp knife.

Fry the cassava slices in hot oil until they are nicely golden, but avoid letting them get too dark, which can cause bitterness. Remove and drain off excess oil.

Slice the nanica bananas into pieces about 1/2 to 3/4 inch thick.

Fry the banana rounds separately in hot oil until golden. Remove quickly and set aside, keeping them separated so they don't stick.

Add the cooked rice to the meat sauté. Use enough rice to mix well with the sauce and the other ingredients already in the pot.

Incorporate approximately 300 ml of homemade tomato sauce (if using) into the rice and meat mixture.

Season the rice mixture with one tablespoon of paprika and about two tablespoons of Worcestershire sauce (shoyu). Taste and adjust salt if needed.

Cover the finished rice with mozzarella cheese to taste and reduce the heat to melt the cheese.

Finish the dish by garnishing with whole grape tomatoes, the fried banana slices, and the crispy cassava chips.

Sprinkle fresh thyme, fresh oregano, and chopped scallions over the assembled dish for a final aromatic touch.