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a bowl of soup with green vegetables, crispy rice and shrimp with a spoon in it

Sizzling Rice Soup

Sizzling rice soup is made with fresh vegetables, chicken and seafood in a light broth studded with crispy squares of sizzling fried rice.
Course Soup/Stew
Cuisine Chinese
Prep Time 30 minutes
Cook Time 10 minutes
Rice drying time 1 day
Total Time 1 day 40 minutes
Servings 8 servings
Calories 153kcal



  • 2 cups cooked white rice
  • ½ teaspoon salt
  • Oil for frying canola, vegetable, peanut



  • Spread the white rice in a thin layer on a baking sheet and sprinkle with the ½ teaspoon of salt.
  • Let it sit, uncovered, for 24 hours. **can also bake in a 300F degree oven until no longer sticky (the goal is to get most of the waster out so it fries easier).
  • Cover the dried shiitake mushrooms with boiling water and let them soak for at least 30 minutes. Squeeze out excess water, slice and set aside (reserving the soaking liquid).
  • Combine the Shaoxing wine, cornstarch and soy sauce in a bowl and mix together.
  • Add the chicken slices and stir to coat. Let sit for 15-30 minutes.
  • Heat about 3 cups of water to boiling in a wok.
  • Add the chicken and cook about 30-60 seconds, until cooked through.
  • Remove the chicken and set aside.
  • Add the shrimp and cook about 1 minute, until no longer pink. Remove and set aside.
  • Discard the water and wash the wok.
  • Heat the cooking oil in the wok over medium high heat.
  • Add the snap peas and shiitake mushrooms and stir fry 1 minute.
  • Add the baby bok choy, one cup at a time to avoid overcrowding the pan, stir frying for 1 minute in between batches.
  • Add the straw mushrooms and cook for 1-2 minutes.
  • Add the white pepper, ginger and sesame oil and toss together.
  • Add the broth and ¼ cup of the reserved mushroom liquid and bring to a simmer. Simmer 2-3 minutes, turn off heat and set aside.
  • Heat 2" oil in a high sided heavy bottomed skillet to 350F degrees.
  • Add the rice in 3 separate batches and cook until just starting to turn golden brown on the outside. Remove and drain on paper towels.
  • Spoon the soup into bowls and add the rice immediately to hear the sizzle and pop (rice needs to be just fried to sizzle the most!).


  1. You can substitute scallops for shrimp (or just add scallops in). 
  2. Chicken breast works best because of it's low fat content (we are just poaching it for this recipe).
  3. Don't skip the marinade on the chicken as it is part of what gives it flavor in the soup.
  4. Keep the oil at 350F degrees as you add the rice as lower temperatures tend to result in soggy, greasy rice.
  5. Use a cast iron skillet or your wok for fry for the best results.
  6. Add different vegetables as you would like (baby corn, peas, green beans, broccoli are all greet options).
  7. Never crowd the wok when adding vegetables to stir fry or they will steam instead of stor fry.
  8. Add some chili crisp or chili garlic sauce for added spice.


Serving: 1bowl | Calories: 153kcal | Carbohydrates: 17g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 18mg | Sodium: 635mg | Potassium: 370mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2795IU | Vitamin C: 36mg | Calcium: 87mg | Iron: 2mg