Chinese Sizzling Rice Soup Recipe

Rice: Preferably long grain uncooked white rice, which will be cooked and then dried out to achieve the perfect crispy texture.

Chicken broth: A flavorful base for the soup, providing depth and richness.

Chicken breast: Shredded cooked chicken breast adds protein and heartiness to the soup.

Peas and carrots: Frozen peas and carrots bring color, sweetness, and additional nutrients to the dish.

Soy sauce: Adds a savory umami flavor that enhances the overall taste of the soup.

Sesame oil: A small amount of this oil imparts a nutty aroma and flavor, essential for an authentic taste.

Salt: Used to season the soup to taste.

White pepper: Provides a subtle heat and unique flavor that complements the other ingredients.

Vegetable oil: Used for frying the dried rice until it becomes crispy and golden brown.

When frying the rice, ensure it is completely dried out to achieve the perfect crispy texture. Spread the cooked rice evenly on a baking sheet and let it air dry for several hours or overnight. This step is crucial as any moisture left in the rice will prevent it from becoming crispy and may cause it to splatter when it hits the hot oil. Use a frying pan with a wide surface area to allow the rice to fry evenly. Once the rice is golden brown, drain it on paper towels to remove excess oil before adding it to the soup.

• long grain uncooked white rice - Substitute with short grain rice: Short grain rice can provide a similar texture and can be used if long grain rice is unavailable.

• chicken broth - Substitute with vegetable broth: Vegetable broth can be used for a vegetarian version of the soup while still providing a rich flavor.

• shredded cooked chicken breast - Substitute with tofu: Tofu is a great vegetarian alternative that absorbs flavors well and provides a similar texture.

• frozen peas and carrots - Substitute with fresh peas and carrots: Fresh peas and carrots can be used for a fresher taste and texture.

• soy sauce - Substitute with tamari: Tamari is a gluten-free alternative to soy sauce and provides a similar umami flavor.

• sesame oil - Substitute with olive oil: Olive oil can be used if sesame oil is not available, though it will have a different flavor profile.

• salt - Substitute with sea salt: Sea salt can be used as a direct substitute for regular salt, offering a slightly different mineral content.

• white pepper - Substitute with black pepper: Black pepper can be used if white pepper is not available, though it will add a slightly different flavor.

• vegetable oil - Substitute with canola oil: Canola oil is a good alternative for frying and has a neutral flavor similar to vegetable oil.

• Allow the soup to cool completely before storing. This helps maintain the texture and flavor of the ingredients.

• Transfer the soup to an airtight container. Make sure to leave some space at the top to allow for expansion if you plan to freeze it.

• Store the soup in the refrigerator for up to 3-4 days. Reheat on the stove over medium heat until warmed through.

• For longer storage, place the airtight container in the freezer. The soup can be frozen for up to 2-3 months.

• When ready to use, thaw the soup in the refrigerator overnight. Reheat on the stove over medium heat, stirring occasionally.

• To maintain the crispiness of the fried rice, store it separately in an airtight container at room temperature for up to 2 days. If you need to store it longer, freeze it in a single layer on a baking sheet, then transfer to a freezer bag or container. Reheat in the oven at 350°F (175°C) until crispy.

• Avoid adding the crispy rice to the soup before storing, as it will lose its texture. Add it just before serving for the best experience.

• Gently reheat the chicken broth and shredded chicken mixture in a pot over medium heat until it reaches a simmer. Avoid boiling to prevent overcooking the peas and carrots.
• If the crispy rice has lost its crunch, reheat it separately in a dry frying pan over medium-high heat until it regains its crispiness. Alternatively, you can reheat it in an oven at 350°F (175°C) for about 5-7 minutes.
• Once the soup is hot, ladle it into bowls and add the reheated crispy rice just before serving to maintain its texture.
• For microwave reheating, place the soup in a microwave-safe bowl and heat on high for 2-3 minutes, stirring halfway through. Reheat the crispy rice separately in the microwave on a microwave-safe plate for about 1 minute, checking frequently to avoid burning.

• Baking sheet: Used to spread out the cooked rice to dry it out for a few hours or overnight.

• Frying pan: Used to heat the vegetable oil and fry the dried rice until crispy and golden brown.

• Paper towels: Used to drain the fried rice after it has been cooked to remove excess oil.

• Large pot: Used to bring the chicken broth to a boil and simmer the soup ingredients.

• Measuring cups: Used to measure the rice, chicken broth, shredded chicken, and frozen peas and carrots.

• Measuring spoons: Used to measure the soy sauce, sesame oil, salt, and white pepper.

• Spatula: Used to stir the ingredients in the frying pan and the large pot.

• Knife: Used to shred the cooked chicken breast if it is not pre-shredded.

• Cutting board: Used as a surface to shred the cooked chicken breast.

• Stove: Used to heat the frying pan and the large pot for cooking the rice and soup.

Use pre-cooked rice: Save time by using pre-cooked rice from the store. It eliminates the need to cook and dry the rice yourself.

Rotisserie chicken: Substitute shredded cooked chicken breast with rotisserie chicken from the deli to skip cooking and shredding.

Frozen vegetables: Use frozen peas and carrots directly without thawing to cut down on prep time.

Quick broth: Opt for store-bought chicken broth instead of making it from scratch.

Batch cooking: Prepare larger quantities of crispy rice and shredded chicken in advance and store them for future use.