Preheat the oven to 300 degrees F (150 degrees C).
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.
Bake the rice for 20 minutes. Allow the baked rice to cool and set aside.
To make the soup, Bring Chicken Stock (4 cup) to a boil over medium-high heat. Add Carrot (1).
Add Soy Sauce (1 teaspoon), Shaoxing Cooking Wine (1 teaspoon), and Salt (1/2 teaspoon) to the soup.
Add Baby Bok Choy (2 stalk) 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 (to taste) 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!