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    Cook With Dana » Recipes » Recipes

    Published: Dec 4, 2021 · Modified: Sep 13, 2023 by Dana · This post may contain affiliate links · 6 Comments

    Sizzling Rice Soup

    Jump to Recipe Jump to Video Print Recipe

    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!

    sizzling rice soup with chicken vegetables and shrimp

    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
    • ½ teaspoon salt
    • ½ teaspoon chicken bouillon
    • ½ teaspoon sugar
    • 1 tablespoon olive oil

    shrimp marinade:

    • 7-8 large shrimp, peeled and de-veined
    • ½ teaspoon salt
    • 1 slice of ginger
    • 1 teaspoon corn starch
    • ½ teaspoon olive oil

    Prepare Vegetables:

    • 4-5 snow peas
    • ½ pack shimeji mushrooms
    • 6 white mushrooms
    • ¼ carrot, sliced thinly
    • 4-5 green beans

    Soup:

    • marinated chicken
    • marinated shrimp
    • vegetables of choice
    • 7 cups water
    • 1 ½ teaspoon salt
    • 1 teaspoon chicken bouillon
    • ½ 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, ½ teaspoon salt, ½ teaspoon chicken bouillon, ½ 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: ½ teaspoon salt, 1 slice of ginger, 1 teaspoon corn starch, and ½ 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 ½ teaspoon salt, 1 teaspoon chicken bouillon and ½ 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!

    Check out some more delicious soup recipes:

    • hong kong macaroni soup – soft noodles cooked in a savory chicken broth with a fried egg
    • hot and sour soup – soup with a nice kick of sour and spicy flavors cooked with authentic Chinese ingredients
    • easy tan tan udon – creamy and savory soup with udon and minced pork
    • Japanese Cream Stew
    • Korean Spicy Soft Tofu Stew – Sundubu Jjigae
    • A bowl of shrimp wonton noodle soup.
      Shrimp Wonton Noodle Soup (云吞面)
    • Bowl of macaroni soup with fried egg, ham, and a spoonful of pasta.
      Hong Kong Macaroni Soup
    sizzling rice soup
    Print Recipe Pin Recipe
    4.84 from 6 votes

    Sizzling Rice Soup

    Chicken, shrimp and vegetable soup topped with crispy rice.
    Prep Time15 minutes mins
    Cook Time15 minutes mins
    Total Time30 minutes mins
    Course: Soup
    Cuisine: Chinese
    Servings: 4 people
    Calories: 655kcal
    Author: Dana

    Ingredients

    chicken marinade

    • 1 chicken breast thinly sliced
    • 2 thin slices ginger
    • 3 tablespoon water
    • 1 tablespoon corn starch
    • ½ teaspoon salt
    • ½ teaspoon chicken bouillon
    • ½ teaspoon sugar
    • 1 tablespoon olive oil

    shrimp marinade

    • 7-8 large shrimp peeled and de-veined
    • ½ teaspoon salt
    • 1 slice ginger
    • 1 teaspoon corn starch
    • 1 teaspoon olive oil

    prepare vegetables

    • 4-5 snow peas
    • ½ pack shimeji mushrooms
    • 6 white mushrooms sliced
    • ¼ carrot thinly sliced
    • 4-5 green beans trimmed and cut

    soup

    • marinated chicken
    • marinated shrimp
    • vegetables
    • 7 cups water
    • 1½ teaspoon salt
    • 1 teaspoon chicken bouillon
    • ½ teaspoon sugar

    crispy rice

    • 6-10 squares scorched rice
    • 1-2 cups corn oil to fry rice

    Instructions

    • 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, ½ teaspoon salt, ½ teaspoon chicken bouillon, ½ teaspoon sugar, and 1 tablespoon olive oil. Marinate for 15 minutes.
    • Peel and de-vein shrimp. Add shrimp in a bowl and add the following ingredients: ½ teaspoon salt, 1 slice of ginger, 1 teaspoon corn starch, and ½ teaspoon olive oil. Marinate for 15 minutes.
    • Clean and chop your your favorite vegetables. I am using snap peas, shimeji mushrooms, white mushrooms, carrots, and green beans.
    • Heat pot on medium heat. Add 7 cups of water. Once the water is boiling, add chicken and boil for 2 minutes.
    • Then, add your carrots, green beans, snap peas, shimeji mushrooms and white mushrooms. Cook for 2 minutes.
    • To finish the soup, add shrimp, 1 ½ teaspoon salt, 1 teaspoon chicken bouillon and ½ teaspoon sugar. Cook for 2-3 minutes until the shrimp has been cooked. Cover and set soup aside.
    • 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.
    • Immediately add the hot crispy rice on the soup to make it sizzle! Hope you enjoy!

    Video

    @cookwithdana

    my perfect winter meal: crispy rice and a warm bowl of soup 🍲#chinesefood

    ♬ original sound – alex

    Notes

    vegetables are optional and add your preferred veggies to the soup!

    Nutrition

    Calories: 655kcal | Carbohydrates: 7g | Protein: 19g | Fat: 63g | Saturated Fat: 6g | Polyunsaturated Fat: 17g | Monounsaturated Fat: 37g | Trans Fat: 0.2g | Cholesterol: 80mg | Sodium: 1752mg | Potassium: 464mg | Fiber: 1g | Sugar: 3g | Vitamin A: 766IU | Vitamin C: 3mg | Calcium: 41mg | Iron: 1mg
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    Did you make this?Please give it a 5-star rating, or leave a comment to share your experience! Tag @cookwithdanaa on Instagram to show me your beautiful creations! 😊

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    Reader Interactions

    Comments

      4.84 from 6 votes (4 ratings without comment)

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      Recipe Rating




    1. Elaina Gamez says

      January 30, 2025 at 5:42 pm

      Is the rice that you put in oil already cooked? Or is it dry rice?

      Reply
      • Dana says

        February 03, 2025 at 5:53 pm

        Hi there! Yes, the rice I bought is all cooked and fried. It is much easier than making your own rice and tastes just as delicious ◡̈

        Reply
    2. Kristen Shepherd says

      December 06, 2023 at 2:19 am

      How many does this serve?

      Reply
    3. Rachel says

      March 01, 2023 at 4:47 pm

      5 stars
      Hello! There was a restaurant I went to as a kid that made this soup and to this day, I have never had any that was as good as that. All of their food was delicious, so much so that every Chinese restaurant I go to, I compare the food to theirs. Glad I’ve found a recipe, can’t wait to try it and more from your blog. Thanks! ❤️

      Reply
    4. Phil says

      January 15, 2023 at 10:22 pm

      5 stars
      I love this soup. It reminds me of the soup from a Chinese restaurant my parents took me to growing up. We would drive over an hour for this soup. I’m so glad I found this. I have made it a couple of times now. Thanks for posting this!

      Reply
      • Cook With Dana says

        January 18, 2023 at 12:16 am

        Thank you Phil!

        Reply

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