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RECIPE
9 INGREDIENTS10 STEPS50MIN

Sizzling Rice Soup

4.0
1 Ratings
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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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!

50MIN

Total Cooking Time

9

Ingredients
Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
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Ingredients
US / METRIC
Servings:
4
Serves 4
Ingredient List
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1 cup
White Rice , cooked
4 cups
Chicken Stock
1
Carrot , sliced
1 tsp
Shaoxing Cooking Wine
(optional)
1/2 tsp
2 stalks
Baby Bok Choy , chopped
to taste
Cooking Oil
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Directions

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Step 1
Preheat the oven to 300 degrees F (150 degrees C).
Step 2
Line a baking sheet with parchment paper, the spread the White Rice (1 cup) evenly on the baking sheet in a very thin layer using a fork.
Step 3
Bake the rice for 20 minutes. Allow the baked rice to cool and set aside.
Step 4
To make the soup, Bring Chicken Stock (4 cups) to a boil over medium-high heat. Add Carrot (1) .
Step 5
Add Soy Sauce (1 tsp) , Shaoxing Cooking Wine (1 tsp) , and Salt (1/2 tsp) to the soup.
Step 6
Add Baby Bok Choy (2 stalks) to the soup.
Step 7
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.
Step 8
To make the crispy rice, heat Cooking Oil (to taste) in a wok over medium-high heat. When the oil is hot, pour a small batch of rice into the wok.
Step 9
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.
Step 10
Immediately pour the crispy rice into the soup for that sizzling effect. Serve and Enjoy!

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