Description
A simple recipe for Chinese sizzling rice soup featuring crispy rice and savory broth.
Ingredients
Scale
- 1 cup cooked white rice (day-old is best)
- 4 cups chicken broth
- 1/2 cup sliced mushrooms
- 1/2 cup sliced carrots
- 1/2 cup frozen peas
- 2 tablespoons soy sauce
- 1 teaspoon sesame oil
- 1 tablespoon cornstarch mixed with 2 tablespoons cold water (slurry)
- 2 tablespoons vegetable oil
Instructions
- Press the cooked rice firmly into a thin layer on a plate. Let it dry slightly, about 30 minutes.
- Heat the vegetable oil in a large skillet over medium-high heat.
- Carefully place the rice layer into the hot oil. Fry until the bottom is golden brown and crispy, about 5-7 minutes.
- Flip the rice carefully and fry the other side until crisp. Remove the crispy rice and break it into pieces. Set aside.
- In a saucepan, bring the chicken broth to a boil.
- Add the mushrooms, carrots, and peas. Cook until vegetables are tender-crisp, about 5 minutes.
- Stir in the soy sauce and sesame oil.
- Pour the cornstarch slurry into the boiling broth while stirring constantly until the soup thickens slightly.
- Place the crispy rice pieces into individual serving bowls.
- Ladle the hot soup over the crispy rice immediately before serving. The rice will sizzle.
Notes
- Use day-old rice for the crispiest texture when frying.
- You can substitute chicken broth with vegetable broth for a vegetarian option.
- Add cooked shredded chicken or shrimp for extra protein.
- Prep Time: 15 min
- Cook Time: 20 min
- Category: Soup
- Method: Frying and Simmering
- Cuisine: Chinese
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 3
- Sodium: 750
- Fat: 10
- Saturated Fat: 2
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 38
- Fiber: 3
- Protein: 10
- Cholesterol: 5
Keywords: sizzling rice soup, guoba soup, crispy rice, Chinese soup, savory broth