Sizzling Rice Soup
User Reviews
5
4 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
30 mins
-
Total Time
45 mins
-
Servings
4
-
Calories
362 kcal
-
Course
Others
Sizzling Rice Soup
Report
A simple and flavorful recipe that's sure to be a favorite.
Share:
Ingredients
- 1 cup long-grain white rice cooked according to package directions
- 1 cup neutral flavored oil for frying
- 4 cups chicken stock
- 1 carrot sliced thinly
- 1 tsp soy sauce or tamari
- 1 tsp Shaoxing wine
- 1/2 tsp salt sea salt
- 2 baby bok choy chopped into bite-size pieces, heads of
- 3 scallions sliced into 1/2-inch pieces
- 12 Shrimp peeled and deveined, medium
- salt to taste
- black pepper to taste
Instructions
- All ingredients ready? Let's begin!
- Preheat your oven to 300°F.
- Line a sheet pan with parchment paper. Spread the cooked rice in a thin even layer on the lined sheet pan.
- You may have to dampen your hand so the rice won’t stick, or use a fork.
- Place the rice in the oven and bake it until it is dry, approximately 20 minutes (60 minutes if the layer is thick). Remove it from the oven and set it aside while to cool you prepare the soup.
- In a medium stockpot over medium-high heat, bring the 4 cups of stock to a boil. Add the carrots, soy sauce, and wine. Turn the heat down to a rolling simmer and stir in the bok choy. Cover the pot and cook until the carrots are just soft. This could take about 15 minutes. Start preparing the rice when the soup is almost finished simmering.
- In a wok or deep skillet over medium-high heat, warm the oil. As soon as it is hot, add about 1/3 of the cooled rice in small bundles and fry it until just golden brown and crisp. It may clump together. Remove the rice to paper towels to drain and continue to cook the rest in 2 more batches.
- Just before all the rice is finished frying, raise the heat to medium under the soup. Add the scallions and shrimp to the soup and continue to cook until the shrimp are opaque, approximately 3 minutes.
- Adjust the seasoning of the soup to your liking with salt and pepper. Ladle the hot soup into a large serving bowl. Place the bowl in the center of the dining table and add the hot crispy rice to the top of the soup.
- As soon as the rice crackles and pops, ladle the soup into individual serving bowls and enjoy right away while some of the rice is still crispy.
Nutrition Information
Show Details
Calories
362kcal
(18%)
Carbohydrates
49g
(16%)
Protein
16g
(32%)
Fat
10g
(15%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
3g
(18%)
Monounsaturated Fat
6g
(30%)
Trans Fat
0.03g
(2%)
Cholesterol
56mg
(19%)
Sodium
814mg
(34%)
Potassium
462mg
(10%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
5159IU
(103%)
Vitamin C
28mg
(31%)
Calcium
114mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 362 kcal
% Daily Value*
| Calories | 362kcal | 18% |
| Carbohydrates | 49g | 16% |
| Protein | 16g | 32% |
| Fat | 10g | 15% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.03g | 2% |
| Cholesterol | 56mg | 19% |
| Sodium | 814mg | 34% |
| Potassium | 462mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5159IU | 103% |
| Vitamin C | 28mg | 31% |
| Calcium | 114mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
4 reviews
Excellent
Other Recipes
You'll Also Love
