Sizzling Rice Soup

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Sizzling Rice Soup

This hearty soup with delicious chicken and shrimp goes really well with crispy rice! The sizzling rice soup was created to use the leftover scorched rice from the bottom of the pot after cooking over an open fire. Once the crispy rice is added to the soup, it makes an awesome sizzling sound!

See below to see how to make sizzling rice soup. The vegetables can be changed to what you have on hand and what is in season. Hope you enjoy!

Scorched Rice

In order to make this soup sizzle, you need to use scorched rice. I purchased an already made version from the asian store called ‘instant sizzling rice.’ See below for the product.

INGREDIENTS YOU NEED FOR YOUR SIZZLING RICE SOUP:

chicken marinade:

• 1 chicken breast, thinly sliced
• 2 slices of ginger, thinly sliced
• 3 tablespoons water
• 1 tablespoon corn starch
• 1/2 teaspoon salt
• 1/2 teaspoon chicken bouillon
• 1/2 teaspoon sugar
• 1 tablespoon olive oil

shrimp marinade:

• 7-8 large shrimp, peeled and de-veined
• 1/2 teaspoon salt
• 1 slice of ginger
• 1 teaspoon corn starch
• 1/2 teaspoon olive oil

Prepare Vegetables:

• 4-5 snow peas
• 1/2 pack shimeji mushrooms
• 6 white mushrooms
• 1/4 carrot, sliced thinly
• 4-5 green beans

Soup:

• marinated chicken
• marinated shrimp
• vegetables of choice
• 7 cups water
• 1 1/2 teaspoon salt
• 1 teaspoon chicken bouillon
• 1/2 teaspoon sugar

crispy rice:

• 6 squares scorched rice (crumbled up)
• 1-2 cups corn oil (to fry rice)

STEPS TO MAKE THE SIZZLING RICE SOUP

1. Slice chicken thinly. Add sliced chicken in a bowl and add the following ingredients: 2 thinly sliced ginger, thinly sliced, 3 tablespoons water, 1 tablespoon corn starch, 1/2 teaspoon salt, 1/2 teaspoon chicken bouillon, 1/2 teaspoon sugar, and 1 tablespoon olive oil. Marinate for 15 minutes.
2. Peel and de-vein shrimp. Add shrimp in a bowl and add the following ingredients: 1/2 teaspoon salt, 1 slice of ginger, 1 teaspoon corn starch, and 1/2 teaspoon olive oil. Marinate for 15 minutes.
3. Clean and chop your your favorite vegetables. I am using snap peas, shimeji mushrooms, white mushrooms, carrots, and green beans.
4. Heat pot on medium heat. Add 7 cups of water. Once the water is boiling, add chicken and boil for 2 minutes.
5. Then, add your carrots, green beans, snap peas, shimeji mushrooms and white mushrooms. Cook for 2 minutes.
6. To finish the soup, add shrimp, 1 1/2 teaspoon salt, 1 teaspoon chicken bouillon and 1/2 teaspoon sugar. Cook for 2-3 minutes until the shrimp has been cooked. Cover and set soup aside.
7. To make the crispy rice, heat 1-2 cups of oil on medium-high heat. Test the oil and make sure its really hot by adding one grain of rice. It should puff up immediately. Add the scorched rice (you can crumble it if you like) when the oil is hot and fry for 20-30 seconds until the rice is puffed up.
8. Immediately add the hot crispy rice on the soup to make it sizzle! Hope you enjoy!

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