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Chinese Sizzling Rice Soup
Servings:
6
Prep Time: 10 minutes
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Copyright 2005 Allrecipes.com; by Holly
Prep Time: 10 minutes
User Rating:
Read User Reviews
Print: 3x5, 4x6, full page
Copyright 2005 Allrecipes.com; by Holly
INGREDIENTS
3 ounces Foster Farms Breast Tenders, cut into chunks
3 ounces baby shrimp
1 egg
4 tablespoons cornstarch
4 cups vegetable oil for frying
3 cups chicken broth
1 ounce mushrooms, chopped
2 tablespoons chopped water chestnuts
1/8 cup diced bamboo shoots
1/3 cup fresh green beans, cut into 1 inch pieces
1/2 teaspoon salt
1 tablespoon sherry
2/3 cup uncooked white rice
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DIRECTIONS
1. Mix together the shrimp, chicken, egg, and cornstarch. 2. Heat 3 cups of the oil in wok. When it is hot, add shrimp and chicken mixture. Cook for 1/2 minute and drain. 3. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans. Bring to a boil. Add salt and sherry. Return to a boil. Reduce heat and allow to simmer. 4. Meanwhile, heat the remaining 1 cup of oil until it is hot. Add rice and brown quickly. Drain and add to soup. Serve and enjoy!NUTRITIONAL INFO
| Calories | 293 cal |
| Total Fat | 16.9 g |
| Cholesterol | 64 mg |
| Sodium | 634 mg |
| Carbohydrates | 24.1 g |
| Fiber | 0.7 g |
| Protein | 10.2 g |
MEAL TYPE
| Appetizer | |
| Asian | |
| Barbeque | |
| Dessert | |
| Kid Friendly | |
| Low Fat | |
| Main Dish | |
| Mexican | |
| Salad | |
| Sandwich | |
| Side Dish | |
| Soup or Stew |