Sizzling Rice Soup Recipe
Prep Time:
15 minutes
Cook Time:
38 minutes
Servings:
4 Servings
Ingredients
  • 1 (10-ounce) bag frozen cooked rice (or 1 1/2 cups cooked rice)
  • ⅛ teaspoon + ½ teaspoon kosher salt, divided
  • 1 ounce dried shiitake mushrooms
  • 1 clove garlic, minced
  • 1 medium carrot, thinly sliced
  • ½ cup snow peas or sugar snap peas, thinly sliced
  • 3 heads baby bok choy
  • ¼ pound boneless skinless chicken breasts, thinly sliced
  • 1 1/2 teaspoons oyster sauce
  • ½ pound small shrimp, chopped into ¼-inch pieces
  • 2 teaspoons oil + more for frying
  • 1 teaspoon cornstarch
  • 4 cups chicken broth or vegetable broth
  • 1/2 teaspoon sesame oil
Directions
  1. Preheat oven to 325 F.
  2. Line a rimmed baking sheet with parchment paper.
  3. Spread the rice over the parchment paper, and season with ⅛ teaspoon of salt.
  4. When the oven gets to temperature, bake the rice for 25 minutes, until thawed and dry.
  5. Bring 2 cups of water to a boil. Remove from the heat, add the shiitake mushrooms, and cover with a lid. Soak for at least 10 minutes.
  6. While the mushrooms are soaking, prep the other ingredients. Start by mincing the garlic.
  7. Then, wash the carrot, and thinly slice on a bias.
  8. Thinly slice the snow peas.
  9. Next, rinse the baby bok choy. Cut the leafy green parts from the white parts. Chop the leafy greens into 2-inch pieces, and set them aside. Cut the white parts into 2-inch pieces, and set aside (separate from the green parts).
  10. Thinly slice the chicken into ¼-inch slices. Then, combine the chicken with 2 teaspoons of water, the oyster sauce, and cornstarch. Set aside.
  11. Chop the shrimp into ¼-inch pieces.
  12. Boil 4 cups of water in a large pot. Add the chicken, and gently stir the chicken in the water, cooking it for about 45 seconds, until opaque. Remove from the water, and set aside.
  13. Add the shrimp to the boiling water, stir, and cook for 30 seconds, until opaque. Remove, and set aside. Discard the water, and wipe out the pot.
  14. Take the mushrooms out of the water, saving the liquid. Cut off the woody stems and, if needed, thinly slice the caps.
  15. Set the pot over medium heat. Add the oil, then add the carrots and shiitake mushrooms, and sauté for 1 minute. Add the garlic, and stir, sautéing for 1 more minute. Then, add the bok choy stems (the white parts) and the peas, and cook for 1 minute.
  16. Add the chicken stock and the reserved liquid from soaking the mushrooms (but leave any solid bits behind — you just want the broth in the soup).
  17. Allow the soup to come to a simmer.
  18. Add the cooked chicken and shrimp. Cook for 1 minute, then add the leafy green parts from the bok choy.
  19. Bring the soup to a simmer, and add ½ teaspoon of kosher salt and the sesame oil, and stir. Taste, and add any additional seasoning, if needed.
  20. Add oil to a medium-sized cooking pot, up to about 1 to 1 1/2 inches deep. (Make sure you still have at least 2 inches of space from the top of the oil to the top of the pot, as the oil will bubble up). Heat over medium heat to 350 F. Use a thermometer to ensure the right temperature for the oil.
  21. Ladle the soup into serving bowls.
  22. When ready to serve, fry the dry toasted rice in the 350 F oil until crispy, about 30 seconds. (You will likely need to do this in 3 batches.)
  23. Put the crispy rice in the soup immediately, straight from oil, and watch it sizzle.