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Assorted Sizzling Rice Soup Recipe

Serves 4


  • 3 oz baby shrimp
  • 3 oz boneless chicken, diced
  • 1 egg
  • 4 tbsp cornstarch
  • 4 cup cooking oil
  • 3 cup chicken broth
  • 1 oz mushrooms
  • 2 tbsp diced water chestnuts
  • 2 tbsp diced bamboo shoots
  • 1/3 cup green beans, trimmed, diced
  • 1/2 tsp salt
  • 1 tbsp sherry
  • 2 oz sizzling rice, uncooked


1. Mix together the shrimp, chicken, egg, and cornstarch.
2. Heat 3 cups of the oil in wok.
3. When it is hot, add shrimp and chicken mixture.
4. Cook for 1/2 minute and drain.
5. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans.
6. Bring to a boil.
7. Add salt and sherry.
8. Return to a boil.
9. Reduce heat and allow to simmer.
10. Meanwhile, heat the remaining oil until it is hot.
11. Add rice and brown quickly.
12. Drain and add to soup.
13. Serve.
14. By cooking the rice before it is added to the soup, we add a crunchy texture to this savory dish.


Have a question or a suggestion? Comment on the recipe!

Main Ingredient:Grain and Cereal / Rice
Course:First Course
Preparation Method:Stir-Fry

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