1. Prepare leftover rice.
2. Put leftover rice in a pot, add water and stir to disperse.
3. Add a little olive oil and bring to a boil.
4. Cut the rapeseed into filaments.
5. When the porridge becomes thick, add the sliced ham and boil again.
6. Add the coleslaw and cook until soft and turn off the heat.
7. Season with salt to taste.
Tips:It tastes better if you use lard instead of olive oil.
