Sizzling Rice Soup

Name: Sizzling Rice Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 serving
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; 1 tsp soy sauce or tamari; 1 tsp Shaoxing wine; 1/2 tsp sea salt; 2 heads of baby bok choy; 3 scallions; 12 medium shrimp; salt and pepper to taste

User Reviews

5.0

6 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings
4
Calories
362 kcal
Course
Others

Sizzling Rice Soup

Iris Warren

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A simple and flavorful recipe that's sure to be a favorite.

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Ingredients

Servings

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 sea salt
2 heads of baby bok choy chopped into bite-size pieces
3 scallions sliced into 1/2-inch pieces
12 medium shrimp peeled and deveined
salt and pepper to taste

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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 Monounsaturated Fat 6g Trans Fat 0.03g Cholesterol 56mg (19%) Sodium 814mg (34%) Potassium 462mg (13%) 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%