Sizzling Rice Soup

Sizzling Rice Soup features a light broth with vegetables, chicken or shrimp, and topped with toasty crispy rice. The sizzling and crackling sounds of the piping hot crispy rice as it is poured into the soup is sure to impress your guests. Now you can make this Chinese restaurant favorite at home!

Total Time

50min

4.0

1 Ratings

Author: Wok & Skillet

Servings:

Ingredients

•

1/3 cup

White Rice

•

4 cups

Chicken Stock

•

Carrot , sliced

•

1 tsp

Soy Sauce

•

1 tsp

Shaoxing Cooking Wine

(optional)

•

1/2 tsp

Salt

•

2 stalks

Baby Bok Choy , chopped

•

Medium Shrimp

•

as needed

Cooking Oil

Cooking Instructions

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 and set aside.

To make the soup, 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) , 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.

To make the crispy rice, 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.

10.

Immediately pour the crispy rice into the soup for that sizzling effect. Serve and Enjoy!

Nutrition Per Serving

CALORIES

159

FAT

3.1 g

PROTEIN

8.8 g

CARBS

23.1 g