Sizzling Rice Soup Honolulu
Transport your taste buds to paradise with the vibrant and flavorful Sizzling Rice Soup Honolulu! This stunning soup marries tender shrimp, scallops, and crisp vegetables like julienned carrots, snow peas, and bamboo shoots, all simmered in a rich, savory chicken stock seasoned with soy sauce, white pepper, and a hint of salt. The real showstopper? Crispy, golden fried rice that crackles and sizzles as it meets the steaming broth, creating a sensory experience that’s as fun as it is delicious. Perfectly garnished with fragrant green onions, this soup strikes the perfect balance between comfort and exotic flair. Ready in just under an hour, it’s an impressive yet approachable dish that’s perfect for any occasion. Serve it fresh and delight in the drama of its signature sizzle!
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Recipe Information
Ingredients
- 6 cups Chicken stock
- 8 Medium shrimp, peeled and deveined
- 8 Scallops
- 1 Carrot, julienned
- 1 cup Snow peas, trimmed and halved
- 1 cup Mushrooms, sliced
- 0.5 cup Bamboo shoots, julienned
- 2 tablespoons Soy sauce
- 2 teaspoons Cornstarch
- 2 tablespoons Water
- 1 quart Vegetable oil
- 2 cups Cooked white rice
- 2 Green onions, thinly sliced
- 0.25 teaspoon White pepper
- 0.5 teaspoon Salt
Instructions
Prepare the crispy rice by spreading the cooked white rice onto a baking sheet in a thin, even layer. Let it dry out at room temperature for at least 3 hours or overnight for best results.
In a large pot, bring the chicken stock to a boil over medium-high heat.
Reduce the heat to medium and add the carrots, snow peas, mushrooms, and bamboo shoots. Simmer for 5 minutes.
Add the shrimp and scallops to the pot and simmer for an additional 3–4 minutes, or until the seafood is just cooked through.
Stir in the soy sauce, white pepper, and salt. Adjust the seasoning to taste.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly stir this mixture into the soup to slightly thicken it. Reduce the heat to low and keep the soup warm while you fry the rice.
In a deep saucepan or wok, heat the vegetable oil to 375°F (190°C). Break the dried rice into small pieces and carefully add them to the hot oil in batches. Fry until golden and crispy, about 1–2 minutes, and transfer to a paper towel-lined plate to drain.
Ladle the hot soup into bowls and top each serving with a generous piece of crispy rice. Garnish with sliced green onions and serve immediately to enjoy the dramatic 'sizzle' effect.
Nutrition Facts
Calories |
10364 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 921.0 g | 1181% | |
| Saturated Fat | 129.9 g | 650% | |
| Polyunsaturated Fat | 570.1 g | ||
| Cholesterol | 1780 mg | 593% | |
| Sodium | 8506 mg | 370% | |
| Total Carbohydrate | 184.7 g | 67% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 25.2 g | ||
| Protein | 431.1 g | 862% | |
| Vitamin D | 30.8 mcg | 154% | |
| Calcium | 638 mg | 49% | |
| Iron | 25.7 mg | 143% | |
| Potassium | 6705 mg | 143% | |
*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.
