Sizzling Rice Soup

Ingredients

Vegetable oil

3 tablespoons

Chicken breast

1 pound, diced

Carrots

1 cup, diced

Celery

1 cup, diced

Mushrooms

1 cup, sliced

Green peas

1 cup, frozen or fresh

Chicken broth

4 cups

Soy sauce

3 tablespoons

Cornstarch

2 tablespoons

Cooked rice

2 cups, day-old rice preferred

Salt

to taste

Black pepper

to taste

Instructions

1. In a large pot or wok, heat 2 tablespoons of vegetable oil over medium heat.
2. Add the diced chicken breast to the pot, seasoning with salt and pepper. Cook until browned and cooked through, about 5 minutes.
3. Stir in the diced carrots, celery, sliced mushrooms, and green peas. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
4. Pour in the chicken broth and soy sauce. Bring the mixture to a boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
5. In a small bowl, dissolve the cornstarch in a few tablespoons of cold water. Stir this mixture into the soup to thicken, cooking for an additional 2 minutes until the soup reaches your desired consistency.
6. In a separate pan, heat the remaining tablespoon of vegetable oil over medium-high heat.
7. Add the cooked rice, spreading it out evenly in the pan. Cook for 5-7 minutes, stirring occasionally, until the rice becomes crispy and golden brown.
8. Once crispy, remove the rice from the pan and drain on paper towels to remove excess oil.
9. To serve, place a handful of crispy rice in each bowl and ladle the hot soup over it. Enjoy the delightful sizzling sound as the hot broth meets the crispy rice!
10. Season with additional salt and pepper to taste, and enjoy your bowl of Sizzling Rice Soup while it's hot!