Leftovers are a thing at my house again, and a dozen eggs last us longer than three days now too. So, with less mouths to feed, I’ve had to tap back into my leftover makeover skill set. I threw this solo brunch together with leftover lemony chorizo rice Amy cooked (another Tyler Florence five ingredient success!) the night before. I decided to top it with a quick sunny side egg and tossed a bit of arugula and chopped radish with red wine vinegar for a bright, acidic garnish. A quick, easy, no fuss brunch for one, this recipe is so easy I’m not even going to post the recipe. Simply reheat leftover rice in a skillet with a little oil, butter, or water until just warmed through, then top with a fried egg and garnish with a side salad of your choice. Voila!