4 from 2 votes
Sizzling Rice Soup
Sizzling rice soup features veggies, meat, and seafood in a savory chicken broth, all topped off with toasted, sizzling rice when added.
Prep Time
50 mins
Cook Time
30 mins
Total Time
1 hr 20 mins
Servings:
8
Calories:
245 kcal
Course:
Soup
Cuisine:
Chinese
Ingredients
Rice Prep
- 1 1/2 cups rice cooked
- 1/4 teaspoon kosher salt
- 1 1/2 cups vegetable oil for frying
Soup
- 8 dried shiitake mushrooms
- 4 ounces chicken breast thinly sliced
- 4 teaspoons water
- 3 teaspoons oyster sauce
- 2 teaspoons cornstarch
- 1/4 lb Shrimp 21/25 size peeled, and deveined
- 2 teaspoons vegetable oil
- 3 cloves garlic minced
- 1 carrot peeled and thinly sliced
- 2 cups baby bok choy cut into 1-inch pieces
- 4 ounces ham sliced into thin strips (See Note 1)
- 8 cups chicken stock
- 1 teaspoon Shaoxing wine
- 1/2 teaspoon sesame oil
- 1 cup snow peas trimmed and cut in half
- 1 teaspoon kosher salt
- 1/4 teaspoon ground white pepper
Instructions
Prepare Rice
- Spread the steamed rice evenly on a baking sheet in a thin layer. Sprinkle rice with salt and let sit overnight (See Note 2), uncovered, on the counter to dry. Alternatively, you can toast the steamed rice in a 325°F oven for 20 minutes or until dried completely.
- Let the baked rice cool, then transfer to a bowl. Set aside.
Cup of Yum
Soup Prep
- In a bowl soak the dried shiitake mushrooms in 1 cup of hot water for 20 minutes. Be sure to keep them submerged, I place a small plate on top. Once rehydrated, squeeze the water from the mushrooms (reserve that and the mushroom soaking water), trim stems off and discard, and thinly slice caps. Set aside.
- In a small bowl marinate the chicken in the water, oyster sauce and cornstarch. Set aside.
- Bring 4 cups of water to a boil in your wok. Add the chicken and using a spatula, move the chicken in the water for 45 seconds to a minute, or until just cooked and opaque. Remove using a spider strainer or slotted spoon.
- Add the shrimp and cook them for 45 seconds (until opaque). Be sure to not overcook. Remove from wok and set aside. Discard the water and clean the wok.
- In meantime heat cooking oil in a medium saucepan to 350°F over medium-high heat.
- Next, set clean wok over medium heat. Add vegetable oil and stir fry the garlic, carrots, and shiitake mushrooms for 2 minutes and carrots are slightly softened. Add the bok choy, ham and chicken, stir fry 1 minute.
- Pour in the chicken stock, reserved mushroom soaking water, Shaoxing wine and sesame oil. Bring the soup to a simmer. Add the shrimp and and snow peas, stir for 1 more minute.
- Season soup salt and white pepper, stirring through. Transfer the soup to a large serving bowl.
Serving/Fry Rice
- Just before serving, heat cooking oil in a medium saucepan to 350°F over medium-high heat.
- When the oil is hot, add the rice in batches. Deep-fry the rice until puffy and slightly golden brown. Remove using a spider strainer or slotted spoon.
- Immediately slide the crispy rice into the soup for that sizzling effect as the hot oil hits the soup.
Notes
- I use either Canadian ham (pork loin) or Virginia ham from the market deli.
- I prefer to bake the rice, but usually 1-2 days drying uncovered works.
Nutrition Information
Calories
245kcal
(12%)
Carbohydrates
21g
(7%)
Protein
24g
(48%)
Fat
7g
(11%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
3g
(15%)
Trans Fat
0.001g
(0%)
Cholesterol
187mg
(62%)
Sodium
1466mg
(61%)
Potassium
417mg
(9%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
4051IU
(81%)
Vitamin C
35mg
(39%)
Calcium
143mg
(14%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8 Serving
Amount Per Serving
Calories 245
% Daily Value*
| Calories | 245kcal | 12% |
| Carbohydrates | 21g | 7% |
| Protein | 24g | 48% |
| Fat | 7g | 11% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.001g | 0% |
| Cholesterol | 187mg | 62% |
| Sodium | 1466mg | 61% |
| Potassium | 417mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 4051IU | 81% |
| Vitamin C | 35mg | 39% |
| Calcium | 143mg | 14% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.