Fried rice makes the best leftovers for smoked char siu.  I smoke the butts from Costco since it freezes well and always have rice in the frig. It's affordable and versatile https://www.cooking-with-aloha-texas-style.com/recipes/bbq-smoke/pork-1/chinese-bbq-char-siu-pork 

The best part of fried rice is anyone can make it based on taste and what's on hand.  

Ingredients

• 2 pounds of Char Siu
• 1-2 T gochujang paste
• 1 T sesame oil
• 2 T monk fruit
• 1-2 T finely grated ginger
• 1-2 T finely grated garlic
• 1 T water
• Leftover rice, break it up so there are no clumps
• Add chopped green onions to add color or feel healthy

Directions

1. Mix the sauce combining the gochujang paste, sesame oil, monk fruit, fresh ginger, garlic and water, set aside
2. Chop the char siu to bite size pieces
3. Pan fry over medium heat to render any fat, transfer to a holding dish
4. Add the gochujang mixture to pan over medium low heat, until the ginger and garlic are fragrant about 2 minutes
5. Add the chopped char siu
6. Add the rice and combine

Dad says the char siu SHOULD be a garnish, but since I smoke a lot and freeze it vacuum seal bags, 2 pounds seems to make it a quick simple and hearty meal. I imagine Dad would be giving me a crazy look since my ratio may be almost equal parts rice to char siu…lol.