Description
Sizzling Rice Soup is a classic Chinese dish featuring crispy golden rice that crackles when added to a steaming, flavorful broth. Made with tender protein, fresh vegetables, and a well-seasoned stock, this soup is both comforting and exciting to serve.
Ingredients
Scale
For the Crispy Rice:
- 1 cup cooked jasmine rice (or short-grain rice)
- 1 teaspoon vegetable oil (for spreading)
- Oil for frying (or use an air fryer for a healthier option)
For the Soup Base:
- 4 cups chicken broth (or vegetable broth for a vegetarian option)
- 1 teaspoon sesame oil
- 1 tablespoon soy sauce (low sodium recommended)
- ½ teaspoon white pepper
- 1 teaspoon fresh ginger (grated)
- 2 cloves garlic (minced)
- 1 teaspoon cornstarch mixed with 2 tablespoons water (for slight thickening)
For the Protein & Vegetables:
- 1 cup shredded chicken, shrimp, or tofu (your choice)
- ½ cup sliced mushrooms (shiitake or button)
- ½ cup bok choy (chopped)
- ¼ cup carrots (julienned)
- ¼ cup water chestnuts (sliced)
For Garnish:
- 2 tablespoons green onions (chopped)
- 1 teaspoon toasted sesame seeds
- ½ teaspoon chili flakes (optional)
Instructions
Step 1: Prepare the Crispy Rice
- Spread cooked rice in a thin layer on a greased baking sheet.
- Let it air dry for 2-3 hours or overnight for better crisping.
- Heat oil in a pan and deep-fry the rice until golden brown, or bake at 375°F (190°C) until crispy.
Step 2: Make the Soup Base
- Heat sesame oil in a large pot over medium heat.
- Add ginger and garlic, sautéing until fragrant.
- Pour in chicken broth, bring to a simmer, and stir in soy sauce, white pepper, and cornstarch slurry for slight thickening.
Step 3: Cook the Proteins and Vegetables
- Add shredded chicken, shrimp, or tofu and cook for 3-5 minutes.
- Stir in mushrooms, bok choy, carrots, and water chestnuts. Let simmer for another 3 minutes.
Step 4: Serve with Sizzling Rice
- Ladle hot soup into bowls.
- Just before serving, drop crispy rice into the broth for the sizzling effect.
- Garnish with green onions, sesame seeds, and chili flakes if desired.
Notes
- For a healthier option, bake or air-fry the rice instead of deep-frying.
- Use vegetable broth and tofu for a vegetarian-friendly version.
- For extra crispiness, dry the rice completely before frying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop, Deep-Fry or Bake
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 280 kcal
- Sugar: 2g
- Sodium: 480mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 40mg
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