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Foodgeek: |
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Rating: |
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Servings: |
10 servings |
Prep. Time: |
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Total Time: |
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Ingredients: |
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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
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Directions:
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Spread cooked rice on a greased 15x10 baking pan. Bake at 325°F 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.
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