This is called “Slop”. That’s what I call it.

It’s complete garbage, but it is something you can do with old rice.

Mine is a take on Korean hot pots. I marinate meat in soy, ginger, garlic, onion, soju, and Korean pepper paste. Then I toss it into a large wok. I toss in vegetables and old rice. I cook it until it turns to a mush, and all the liquid is gone, and then I fry the blazes or of it. It turns into a flavorful, spicy paste with crunchy bits.

It’s delicious. A hodgepodge of flavors all mottled together. I could eat it by the bucketful, which is why it deserves a paper plate.

You make this too!!!

Oh man I love ‘rice with leftovers’ fixings. Mexican rice with leftover taco meat, onions and cheese, fried rice mixed in with the last bits of beef and snow peas and rehydrated with the last of the egg drop soup, plain white rice with chopped meaty leftovers and Italian or Cesar salad dressing…mmmm

It’s a pig trough of joy.

I do tend to discern by culture. I have made Chinese Slop, with old sweet and sour, fried rice, wanton soup, Thai chili, five spice, soy, and broccoli. I’ve made Mexican, as you say with left over tacos, and a bowl full of tapatio. I’ve also made Indian Slop, using yogurt, every spice in the cupboard, Tandori “meat” and sweet potatoes. Italian features sausage, tomatoes, fresh basil, mozzarella, Parmesan, red wine, and a dash of cream.

Essentially, it is an excellent way to dispose of leftovers and… ehem…fiddle bits.

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