Description
A savory soup featuring crispy, sizzling rice.
Ingredients
Scale
- 6 cups chicken broth
- 1 cup cooked white rice (day-old is best)
- 1 cup sliced mushrooms
- 1/2 cup sliced carrots
- 1/2 cup shredded cooked chicken
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 2 tablespoons vegetable oil (for frying rice)
Instructions
- Heat the vegetable oil in a small, oven-safe skillet or wok over medium-high heat until very hot.
- Add the cooked rice to the hot oil and fry until the bottom layer is golden brown and crisp, about 5 to 7 minutes. Do not stir frequently.
- While the rice is frying, combine the chicken broth, mushrooms, carrots, cooked chicken, soy sauce, and sesame oil in a separate saucepan. Bring to a boil.
- Reduce heat and simmer for 5 minutes until vegetables are tender.
- Stir the cornstarch slurry and slowly pour it into the simmering soup, stirring constantly until the soup thickens slightly.
- Carefully pour the hot soup over the sizzling, crispy rice in the skillet. The rice will immediately begin to sizzle.
- Serve immediately while the rice is still crackling.
Notes
- Use a heavy-bottomed skillet for the best sizzling effect.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3
- Sodium: 750
- Fat: 9
- Saturated Fat: 2
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 2
- Protein: 25
- Cholesterol: 55
Keywords: sizzling rice soup, crispy rice soup, Asian soup, chicken soup, quick soup