Sizzling Rice Soup

Preheat the oven to 300 degrees F (150 degrees C). Line a baking sheet with parchment paper, the spread the cooked White Rice (1/3 cup) evenly on the baking sheet in a very thin layer using a fork.

Bake the rice for 20 minutes. Allow the baked rice to cool, then pour into a bowl. Set aside

Bring Chicken Stock (4 cups) to a boil over medium-high heat. Add Carrot (1). Add Soy Sauce (1 tsp), Shaoxing Cooking Wine (1 tsp) (if using) and Salt (1/2 tsp) to the soup. Add Baby Bok Choy (2 stalks) to the soup. Bring the soup to a boil again, then add the Medium Shrimp (8). Let the soup boil for a few seconds, turn off the heat and cover the pot.

Just before serving, heat Cooking Oil (as needed) in a wok over medium-high heat. When the oil is hot, pour a small batch of rice into the wok. Deep-fry the rice in 2 - 3 batches until slightly golden brown. Use a stainless steel soup skimmer to scoop up the rice from the oil. Immediately pour the crispy rice into the soup for that sizzling effect. Serve and enjoy!