Best Three Flavored Sizzling Rice Soup Recipes

CHINESE SIZZLING RICE SOUP

Steps:

• Mix together the shrimp, chicken, egg, and cornstarch.
• Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain.
• Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer.
• Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!

THREE-FLAVORED SIZZLING RICE SOUP

Steps:

• 1. Soak mushrooms in boiling water 1 hour. Simmer in the liquid 1 hour more. Strain liquid carefully into a bowl. Reserve 1 cup. Discard residue. Quarter mushrooms. Set aside.
• 2. Put chicken and pork into boiling water. Cook until color changes. Rinse in cold water until clear. Drain.
• 3. Add stock to mushroom stock in saucepan. Boil. Add chicken and pork, mushrooms, and bamboo shoots. Then add pea pods and shrimp. Bring to boil again.
• 4. Season with salt and soy sauce. Add sesame seed oil. Bring to boil. Remove to tureen or bowl.
• 5. Heat oil in wok to 400 degrees. Add Rice Crispy snack, one cup at a time. (Remember to wait until oil stops bubbling between additions.) Deep-fry until it puffs and becomes golden brown. Drain.
• 6. Pour hot sizzling rice into soup serving bowl at the table for a dramatic presentation. Note: This may be prepared in advance through step 2. Do not freeze.

SIZZLING RICE SOUP

Steps:

• Cook rice according to package directions. Spread on a greased 15x10x1-in. baking pan. Bake at 325° for 2 hours or until dried and browned, stirring occasionally; set aside. , In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Bring to a boil. Reduce heat; cover and simmer for 1 hour. , Add peas; cook for 15 minutes. Just before serving, heat oil in a skillet. Fry rice in hot oil until it is slightly puffed. Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle.

SIZZLING RICE SOUP

Steps:

• Soak mushrooms in hot water for about 20 minutes.
• Strain the liquid and reserve 1 cup for the soup.
• Cut mushrooms into quarters.
• Cut the water chestnuts and bamboo shoots into thin slices.
• Bring a pot of water to boil.
• Add the chicken and ginger and briefly blanch the chicken, just until it changes color.
• Drain and cut the chicken into thin slices.
• Bring the chicken stock or broth and the reserved mushroom liquid to a boil.
• Add the chicken and pork, shrimp and the vegetables.
• Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper.
• Drizzle with the sesame oil.
• Bring back to a boil and then let simmer for a few more minutes.
• Place the soup in a large serving bowl and keep warm.
• Heat wok and add oil for deep-frying.
• When oil is ready, add the Crispy Rice.
• Deep-fry until it puffs and turns brown, then drain on paper towels.
• Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

CRISPY RICE FOR SIZZLING RICE SOUP

Steps:

• Combine rice and water in a large pot.
• Bring to a boil, reduce heat and cover.
• Simmer for 30 minutes.
• Remove from heat and allow to cool.
• Preheat oven to 300°F.
• Spread the rice over an ungreased baking sheet, no more than 1/4 inch thick.
• Bake rice for 50-55 minutes until dry.
• Cool rice and cut into 2" squares.
• Store in a canister until needed, but do not freeze.