Sizzling Rice Soup
|Short grain rice||1⁄4 Cup (4 tbs)|
|Frozen pea pods||6 Ounce (1 Package)|
|Homemade chicken broth||5 Cup (80 tbs)|
|Cooked shrimp||1 Cup (16 tbs), halved lengthwise|
|Chopped bok choy||1⁄2 Cup (8 tbs)|
|Sliced water chestnuts||1⁄4 Cup (4 tbs)|
|Cooking oil||2 Cup (32 tbs) (For Deep Frying)|
|Sliced green onion||2 Tablespoon|
Cook rice according to package directions; cool.
Divide rice into eight portions.
With hands, shape and press each portion into a 2-inch patty.
Thaw pea pods by running hot water over them; cut pea pods into 1-inch lengths.
In saucepan heat chicken broth to boiling.
Add pea pods, shrimp, bok choy, and water chestnuts; simmer 2 minutes.
Reduce heat and keep warm.
Fry rice patties, four at a time, in deep hot fat (375°) about 4 minutes or till crispy and golden.
Place fried rice on baking sheet and immediately put in 350° oven to keep hot while frying remaining rice.
Working quickly, place all the fried rice patties in large serving bowl and pour chicken broth mixture over (speed is important to obtain the desired sizzling.) Top with sliced green onion.