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In a medium pot, add your leftover cooked rice. Add enough water to submerge the rice, about 3-5 cups. If you like your pao fan thicker, you should add less water and cook it for longer. If you like your pao fan thin, cook it for less time and add more water.
Cook the pao fan over medium-heat, and simmer for 5-10 minutes until it reaches your desired consistency.
If you cook it for just 5 minutes, the rice will be heated through and the water will be hot, but it will still be in individual grains. If you cook it longer (up to 10 minutes), the water will reduce and the starches in the rice will break down, and you’ll be left with a thicker consistency closer to congee.
Serve with your choice of salty dishes like chili bamboo shoots, fermented tofu, or dace fish, or with cold Chinese leftovers.