Chinese Sizzling Rice Soup

Chinese Sizzling Rice Soup


"Chinese is one of my favorite cuisines to cook as well as eat. By cooking the rice before it is added to the soup, you will enjoy the crunchy texture with the other flavors in this delicious soup."


25 m servings 295 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • Calories:
  • 295 kcal
  • 15%
  • Fat:
  • 17 g
  • 26%
  • Carbs:
  • 24g
  • 8%
  • Protein:
  • 10.6 g
  • 21%
  • Cholesterol:
  • 60 mg
  • 20%
  • Sodium:
  • 641 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

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  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!


  • Editor's Note
  • We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. The exact amount may vary depending on cook time and temperature, ingredient density, and the specific type of oil used.
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  1. 26 Ratings


Thanks for this recipe!-it's very similar to our favorite soup at our favorite Chinese restaurant. However, after trying the recipe "as is" and then trying it again, I would recommend the follo...

We loved this soup! It was so easy and flavorful, it will definitely be a regular dish for us. I made a few changes, but nothing to dramatically change the original dish. I used a 4oz can of tin...

It's a good recipe although I didn't follow the measurements given in the recipe. I omitted the mushrooms, egg and substituted the green beans with frozen peas. I would recommend using less th...

This recipe is great with a few tweaks ( i know, i know, i hate when people alter the recipe's to the point where they are different, but this one needs the changes). First - too much oil! I cub...

In addition to the constructive criticism/suggestions on here, I would like to add one more thing, concerning the rice. Bake the rice on a cookie sheet, like others have said, then cut the rice ...

This was surprisingly VERY GOOD, very easy, but it's definitely not a dish you can save for the next day. Once you put in the sizzling rice you really need to eat it.

Good as is, but I changed a few things and it was better. I omitted the bamboo shoots, I used pea pods instead of green beans, and added thin sliced carrots. I didn't chop the chestnuts, just ...

This recipe is always delicious! When I make it at home, I use seitan instead of chicken and shrimp. I made it the other day with chicken and shrimp, but I didn't do the cornstarch and egg thi...

it was good, but too much stuff and not enough broth. I would use cooked rice next time then uncooked when frying up to place in soup. The uncooked rice sank to the bottom and did not enhanse ...