Ingredients
- 1 cup long grain rice
- cooked
- 8 cups chicken broth
- 2 cups cubed chicken
- cooked
- 2 cups sliced fresh mushrooms
- 1/4 cup chopped green onions
- 1 can (8 oz.) bamboo shoots
- drained
- 1 can (8 oz.) water chestnuts
- drained
- 4 chicken bouillon cubes
- 1/2 tsp. garlic powder
- 1 pkg. (10 oz.) frozen peas
- 1/4 cup cooking oil
Instructions
- Spread cooked rice on a greased 15x10 baking pan.
- Bake at 325F for 2 hours or until fried and browned, stirring occasionally; set aside.
- In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder.
- Cover and simmer for 1 hour.
- Add peas; cook for 15 minutes.
- Just before serving, heat oil in a skillet.
- Fry rice in hot oil until it is slightly puffed.
- Ladle soup into serving bowls.
- Immediately spoon some hot rice into each bowl and it will sizzle.
← Back to all recipes