Sizzling Rice Soup
Warm your soul with Sizzling Rice Soup, a show-stopping dish that combines tender chicken, succulent shrimp, and vibrant vegetables in a savory, soy-scented broth. What sets this classic Chinese favorite apart is its signature crispy rice, fried to golden perfection and added just before serving for an unforgettable sizzle and crunch. Perfectly seasoned with sesame oil, white pepper, and a cornstarch-thickened stock, this comforting soup balances richness with a hint of freshness from baby bok choy and julienned carrots. Quick to prepare in under an hour, it’s an elegant yet approachable recipe ideal for cozy nights or impressing dinner guests. Highlighting textures, bold flavors, and that iconic sizzling moment, this dish is a true sensory delight!
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Recipe Information
Ingredients
- 2 cups cooked white rice
- 2 cups vegetable oil
- 1 cup chicken breast, thinly sliced
- 1 cup shrimp, peeled and deveined
- 1 medium carrot, julienned
- 2 cups baby bok choy, chopped
- 1 cup shiitake mushrooms, sliced
- 6 cups chicken stock
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch
- 2 tablespoons water
- 0.5 teaspoon salt
- 0.25 teaspoon white pepper
Instructions
Spread the cooked white rice thinly on a baking sheet and let it dry for 2-4 hours. Alternatively, you can bake it at 275°F (135°C) for 1 hour until the rice is dry and firm.
Heat the vegetable oil in a deep frying pan or wok over medium-high heat. Fry the dried rice in batches until it puffs up and turns golden and crispy, about 1-2 minutes per batch. Drain on paper towels and set aside.
In a large pot, heat 1 tablespoon of vegetable oil over medium heat. Add the sliced chicken breast and stir-fry until fully cooked, about 3-4 minutes. Remove and set aside.
Add the shrimp to the same pot and stir-fry until they turn pink and opaque, about 2-3 minutes. Remove and set aside.
In the same pot, add the julienned carrot, chopped baby bok choy, and sliced shiitake mushrooms. Stir-fry for 2-3 minutes until slightly softened.
Pour the chicken stock into the pot and bring it to a boil. Add the soy sauce, sesame oil, salt, and white pepper. Reduce the heat to a simmer and cook for 5 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to create a slurry. Stir it into the soup to slightly thicken the broth.
Return the cooked chicken and shrimp to the pot and let it heat through for 2-3 minutes.
To serve, ladle the hot soup into bowls and top each with a generous handful of the crispy rice. Listen to the satisfying sizzle as the rice meets the hot broth. Serve immediately and enjoy!
Nutrition Facts
Calories |
1359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 116.4 g | 149% | |
| Saturated Fat | 15.8 g | 79% | |
| Polyunsaturated Fat | 69.1 g | ||
| Cholesterol | 198 mg | 66% | |
| Sodium | 1151 mg | 50% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.9 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 172 mg | 13% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
