Sizzling Rice Soup

Recipe by Queen Dragon Mom

I was surprised to find that this recipe isn't posted. We love this and always look forward to it. Crispy Rice is a separate recipe.#112338

Top Review by Sandi (From CA)

The flavor here was just perfect even though I made a couple of small changes. I didn't have black mushrooms, so I used canned shitakes... bad idea; too chewy. I also left out the pork and shrimp - didn't have it -- and added peas. I used the sherry as opposed to the rice wine and saved myself some time by buying already prepared sizzling rice at a huge Asian store nearby. All I had to do was fry it and go. Thanks for a great keeper!

Ingredients Nutrition


  1. Soak mushrooms in hot water for about 20 minutes.
  2. Strain the liquid and reserve 1 cup for the soup.
  3. Cut mushrooms into quarters.
  4. Cut the water chestnuts and bamboo shoots into thin slices.
  5. Bring a pot of water to boil.
  6. Add the chicken and ginger and briefly blanch the chicken, just until it changes color.
  7. Drain and cut the chicken into thin slices.
  8. Bring the chicken stock or broth and the reserved mushroom liquid to a boil.
  9. Add the chicken and pork, shrimp and the vegetables.
  10. Let simmer for a few minutes, then add the soy sauce, sherry, and the salt and pepper.
  11. Drizzle with the sesame oil.
  12. Bring back to a boil and then let simmer for a few more minutes.
  13. Place the soup in a large serving bowl and keep warm.
  14. Heat wok and add oil for deep-frying.
  15. When oil is ready, add the Crispy Rice.
  16. Deep-fry until it puffs and turns brown, then drain on paper towels.
  17. Add the rice to the soup at the table, so that guests can hear the rice make popping sounds when added to the broth.

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