Sizzling Rice Soup
Sizzling rice soup is made with fresh vegetables, chicken and seafood in a light broth studded with crispy squares of sizzling fried rice.
Servings: 8 servings
Calories: 153kcal
Equipment
- 1 Wok
Ingredients
- 2 cups cooked white rice
- ½ teaspoon salt
- Oil for frying canola, vegetable, peanut
Soup:
- 1 chicken breast thinly sliced
- 1 teaspoon Shaoxing wine
- 1 teaspoon cornstarch
- 1 teaspoon soy sauce
- 8 dried shiitake mushrooms soaked and sliced
- 10 shrimp halved (or 20 small shrimp)
- 2 teaspoon cooking oil
- 2 cups baby bok choy
- 4 ounces snap peas
- 1-15 ounce can straw mushrooms
- ¼ teaspoon white pepper
- ½ teaspoon sesame oil
- ½ teaspoon ginger fresh grated or paste
- 1 teaspoon salt more is using unsalted broth - adjust to taste
- 8 cups chicken stock
Instructions
- Spread the white rice in a thin layer on a baking sheet and sprinkle with the ½ teaspoon of salt.
- Let it sit, uncovered, for 24 hours. **can also bake in a 300F degree oven until no longer sticky (the goal is to get most of the waster out so it fries easier).
- Cover the dried shiitake mushrooms with boiling water and let them soak for at least 30 minutes. Squeeze out excess water, slice and set aside (reserving the soaking liquid).
- Combine the Shaoxing wine, cornstarch and soy sauce in a bowl and mix together.
- Add the chicken slices and stir to coat. Let sit for 15-30 minutes.
- Heat about 3 cups of water to boiling in a wok.
- Add the chicken and cook about 30-60 seconds, until cooked through.
- Remove the chicken and set aside.
- Add the shrimp and cook about 1 minute, until no longer pink. Remove and set aside.
- Discard the water and wash the wok.
- Heat the cooking oil in the wok over medium high heat.
- Add the snap peas and shiitake mushrooms and stir fry 1 minute.
- Add the baby bok choy, one cup at a time to avoid overcrowding the pan, stir frying for 1 minute in between batches.
- Add the straw mushrooms and cook for 1-2 minutes.
- Add the white pepper, ginger and sesame oil and toss together.
- Add the broth and ¼ cup of the reserved mushroom liquid and bring to a simmer. Simmer 2-3 minutes, turn off heat and set aside.
- Heat 2" oil in a high sided heavy bottomed skillet to 350F degrees.
- Add the rice in 3 separate batches and cook until just starting to turn golden brown on the outside. Remove and drain on paper towels.
- Spoon the soup into bowls and add the rice immediately to hear the sizzle and pop (rice needs to be just fried to sizzle the most!).
Notes
- You can substitute scallops for shrimp (or just add scallops in).
- Chicken breast works best because of it's low fat content (we are just poaching it for this recipe).
- Don't skip the marinade on the chicken as it is part of what gives it flavor in the soup.
- Keep the oil at 350F degrees as you add the rice as lower temperatures tend to result in soggy, greasy rice.
- Use a cast iron skillet or your wok for fry for the best results.
- Add different vegetables as you would like (baby corn, peas, green beans, broccoli are all greet options).
- Never crowd the wok when adding vegetables to stir fry or they will steam instead of stor fry.
- Add some chili crisp or chili garlic sauce for added spice.
Nutrition
Serving: 1bowl | Calories: 153kcal | Carbohydrates: 17g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 635mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2795IU | Vitamin C: 36mg | Calcium: 87mg | Iron: 2mg