A casseole of rice and leftover pork flavored with coriander, cumin and lemon juice.
Preheat oven at 350°F (180 °F).
Mix coriander, cumin, brown sugar, soya sauce, pepper and lemon juice in small bowl. Reserve.
Heat the oil over medium heat in a large skillet with a cover preferably. Add vegetables and cook until tender but still a little bit crunchy, stirring constantly with a wooden spoon.
Add the pork, the spice mixture and the rice and mix well. Taste to check if you need to season with salt. Cover and cook in the oven for 20 to 30 minutes until mixture is hot.