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 |
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Instructions
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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