Try your hand at this sizzling rice soup recipe. Savory shiitake mushrooms and vibrant veggies meet succulent shrimp, chicken, and ham in a flavorful broth — but the fun doesn’t end there. Top it all off when serving with freshly fried, sizzling rice for a dish that is dynamically delicious!
As the days get shorter and the weather gets colder, it’s time to bring some of my favorite soup recipes back into rotation. We have Greek Chicken Orzo Soup, Moroccan Harira (Lentil Soup), and Matzo Ball Soup (Jewish Penicillin) — just to name a few. Every culture has its take on this soul-warming and nourishing dish.
Today’s recipe is a traditional Chinese soup that is easy to make and sure to impress. This versatile soup is made with simple ingredients that deliver major flavor. Plus, it’s filling enough to be a whole meal! It has a variety of vegetables and meats, making it hearty enough to fill you up without weighing you down.
INGREDIENT NOTES AND SUBSTITUTIONS
- Rice - Any variety of white rice is great for this recipe.
- Oil - Sesame oil is in the broth to add a delicate nuttiness. For stir frying, use vegetable oil or another variety with a high smoke point.
- Mushrooms - I use shiitake mushrooms for their meaty texture and earthy, umami flavor. Portobello, cremini, oyster, or maitake will also work.
- Meat - Ham and chicken make the soup savory and hearty
- Oyster Sauce - Sweet, salty, savory, and umami flavors. Check the international foods aisle.
- Cornstarch - Tenderizes the meat and helps thicken the broth.
- Shrimp - Succulent seafood adds complexity, texture, and flavor.
- Garlic - Adds a pungent, spicy kick.
- Vegetables - I use carrots, bok choy, and snow peas, but feel free to toss in your favorite vegetables.
- Chicken Stock - Forms the body of our soup.
- Wine - Shaoxing wine has a unique spicy, vinegary, caramel-like flavor. Dry sherry is also acceptable here.
HOW TO MAKE SIZZLING RICE SOUP
1. Prepare the Rice. Use a baking sheet to evenly spread out the steamed rice. Sprinkle with salt and leave out overnight, uncovered, to dry. Or, bake the steamed rice at 325 degrees F for about 20 minutes, until dried out and toasted. Transfer cooled, dried rice to a bowl and set aside.
2. Soak the Mushrooms. Use a small bowl to soak the shiitake mushrooms for 20 minutes, placing a small plate on top to keep them underwater. Once rehydrated, wring out excess water, trim and discard stems, and thinly slice caps. Keep the mushroom water for later.
3. Marinate the Chicken. Place chicken in a bowl with the water, oyster sauce, and cornstarch and set aside.
4. Cook Chicken & Shrimp. Add 4 cups of water to your wok and bring to a boil. Add the chicken and use a spatula to move it around for 45 seconds to a minute. Chicken should be just cooked and opaque before removing with a slotted spoon. Then, add the shrimp to the water for about 45 seconds or until opaque. Remove with a slotted spoon and set aside. Dump the water and clean the wok.
5. Heat Oil For Rice. Place a medium saucepan over medium high heat and bring the cooking oil to 350 degrees F.
6. Stir Fry. Meanwhile, place cleaned wok over medium high heat along with oil, garlic, carrots and mushrooms. Stir fry for 2 minutes, until carrots are slightly soft. Add in chicken, ham, and bok choy and stir fry for another minute.
7. Finish Soup. Pour in the chicken stock, wine, sesame oil, and reserved mushroom water and bring to a simmer. Add snow peas and shrimp to the soup and stir for one minute. Stir in salt and pepper as desired, then transfer the soup to a large serving bowl.
8. Prepare Sizzling Rice. Once ready to serve, deep fry prepared rice in the hot oil until puffy and golden brown. Work in batches and use a slotted spoon or spider strainer to remove.
9. Serve. Immediately, and carefully, place deep fried rice into the serving bowl. The hot oil coming into contact with the liquid creates the sizzle that gives the dish its name!
How Do I Serve Sizzling Rice Soup?
With loads of veggies and 3 different types of protein, this hearty soup is a meal all by itself! If you want to pair it with another dish, I recommend a fresh garden salad like this Pai Huang Gua (Chinese Cucumber Salad) or Bok Choy Stir Fry.
What is Sizzling Rice Soup Made Of?
This delightful dish is made from savory chicken broth, a variety of fresh vegetables, chicken, ham, and shrimp. The ingredient that puts the “sizzle” in sizzling rice soup is deep-fried puffed rice. Once the hot oily rice hits the broth, you get a snap, crackle, and pop effect that makes this recipe so much fun!
How Do I Store Leftover Rice Soup?
Leftover soup can be put in an airtight container and stored in the refrigerator for up to 5 days, or in the freezer for 1-2 months. Once you are ready to enjoy your leftovers, whip up another batch of rice to get the right effect.
Sizzling Rice Soup
- 1 ½ cups cooked rice
- ¼ teaspoon kosher salt
- 1 ½ cups vegetable oil for frying
- 8 dried shiitake mushrooms
- 4 ounces chicken breast thinly sliced
- 4 teaspoons water
- 3 teaspoons oyster sauce
- 2 teaspoons cornstarch
- ¼ lb shrimp 21/25 size peeled, and deveined
- 2 teaspoons vegetable oil
- 3 cloves garlic minced
- 1 carrot peeled and thinly sliced
- 2 cups baby bok choy cut into 1-inch pieces
- 4 ounces ham sliced into thin strips (See Note 1)
- 8 cups chicken stock
- 1 teaspoon Shaoxing wine
- ½ teaspoon sesame oil
- 1 cup snow peas trimmed and cut in half
- 1 teaspoon kosher salt
- ¼ teaspoon ground white pepper
- Spread the steamed rice evenly on a baking sheet in a thin layer. Sprinkle rice with salt and let sit overnight (See Note 2), uncovered, on the counter to dry. Alternatively, you can toast the steamed rice in a 325°F oven for 20 minutes or until dried completely.
- Let the baked rice cool, then transfer to a bowl. Set aside.
- In a bowl soak the dried shiitake mushrooms in 1 cup of hot water for 20 minutes. Be sure to keep them submerged, I place a small plate on top. Once rehydrated, squeeze the water from the mushrooms (reserve that and the mushroom soaking water), trim stems off and discard, and thinly slice caps. Set aside.
- In a small bowl marinate the chicken in the water, oyster sauce and cornstarch. Set aside.
- Bring 4 cups of water to a boil in your wok. Add the chicken and using a spatula, move the chicken in the water for 45 seconds to a minute, or until just cooked and opaque. Remove using a spider strainer or slotted spoon.
- Add the shrimp and cook them for 45 seconds (until opaque). Be sure to not overcook. Remove from wok and set aside. Discard the water and clean the wok.
- In meantime heat cooking oil in a medium saucepan to 350°F over medium-high heat.
- Next, set clean wok over medium heat. Add vegetable oil and stir fry the garlic, carrots, and shiitake mushrooms for 2 minutes and carrots are slightly softened. Add the bok choy, ham and chicken, stir fry 1 minute.
- Pour in the chicken stock, reserved mushroom soaking water, Shaoxing wine and sesame oil. Bring the soup to a simmer. Add the shrimp and and snow peas, stir for 1 more minute.
- Season soup salt and white pepper, stirring through. Transfer the soup to a large serving bowl.
- Just before serving, heat cooking oil in a medium saucepan to 350°F over medium-high heat.
- When the oil is hot, add the rice in batches. Deep-fry the rice until puffy and slightly golden brown. Remove using a spider strainer or slotted spoon.
- Immediately slide the crispy rice into the soup for that sizzling effect as the hot oil hits the soup.
- I use either Canadian ham (pork loin) or Virginia ham from the market deli.
- I prefer to bake the rice, but usually 1-2 days drying uncovered works.
*The information shown below is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.