Easy Sizzling Rice Soup

Easy Sizzling Rice Soup Recipe (Restaurant-Style)

Introduction

I first fell for this sizzling rice soup recipe years ago at a tiny family-run Chinese restaurant. The moment that golden rice hit the bowl and sang its crackly song, I was hooked. For five years now, I’ve been testing, tweaking, and shortcutting in my own kitchen — always chasing that same magic without the restaurant fuss.

What I love most is how dramatic it looks and how simple it actually is—crispy rice. Comforting broth. A silky finish. It feels fancy, but it cooks like a weeknight meal. And honestly? Anyone can nail it with a bit of confidence and a hot pan.

This version keeps the soul of classic sizzling rice soup while staying approachable, flavorful, and totally doable at home. No special skills required. Just heat, patience, and a love for good food.

Why You’ll Love This Recipe

It’s cozy, thrilling, and surprisingly quick. The broth is rich without being heavy, the rice is perfectly crisp, and the mix of chicken, shrimp, and vegetables feels balanced and bright. You get restaurant drama with home-cooked warmth. Kids love the sizzle, and adults love the flavor. Best of all, it’s ready in about 35 minutes.

Ingredients You’ll Need For Sizzling Rice Soup

Crispy rice

• 1 cup cooked jasmine rice, chilled
• 2 tbsp vegetable oil

Soup

• 6 cups low-sodium chicken broth
• 1 tbsp soy sauce
• 1 tsp toasted sesame oil
• 1 tsp rice vinegar
• 1 tsp grated fresh ginger
• 2 cloves garlic, minced
• 1 cup cooked chicken, shredded
• 8 oz raw shrimp, peeled, deveined, and roughly chopped
• 1 cup sliced mushrooms (shiitake or button)
• ½ cup thinly sliced carrots
• ½ cup frozen peas
• ½ cup sliced bamboo shoots, drained
• 2 tbsp cornstarch + 2 tbsp water (slurry)
• 2 large eggs, lightly beaten
• Salt and white pepper to taste
• 2 green onions, sliced

Equipment Needed

• Large pot
• Wok or wide skillet
• Ladle
• Whisk or fork
• Heatproof soup bowls

How Do You Make Sizzling Rice Soup? (Step-by-Step)

1. Make the crispy rice.
   Heat the oil in a wok or wide skillet over medium-high heat. Spread the cold rice in a thin layer. Press gently. Cook 5–7 minutes without stirring until the bottom turns deep golden and crackly. Flip in chunks and crisp the other side. Break into pieces and keep warm.
2. Warm the broth.
   In a large pot, bring chicken broth, soy sauce, sesame oil, rice vinegar, ginger, and garlic to a gentle simmer (about 190–200°F).
3. Add vegetables.
   Stir in mushrooms, carrots, peas, and bamboo shoots. Simmer 4–5 minutes until tender but still bright.
4. Add proteins.
   Mix in shredded chicken and chopped shrimp. Cook for 2–3 minutes, until the shrimp is pink and just cooked through.
5. Thicken the soup.
   Whisk the cornstarch slurry again, then slowly pour it into the simmering soup while stirring. The broth should turn silky and slightly glossy.
6. Create egg ribbons.
   Reduce the heat to low. Slowly drizzle in beaten eggs while gently stirring in one direction. Thin ribbons will form.
7. Season.
   Taste and add salt and white pepper as needed. Stir in green onions.
8. Serve with the sizzle.
   Place crispy rice pieces in heatproof bowls. Ladle the hot soup over the rice at the table so it crackles dramatically.

Common Mistakes to Avoid

1. Using warm rice.
   Fresh rice won’t crisp. Always chill it first.
2. Crowding the pan.
   Too much rice = steaming instead of sizzling. Use a wide pan.
3. Skipping the slurry whisk.
   Cornstarch settles fast. Whisk right before pouring.
4. Overcooking shrimp.
   Add them last and watch them closely —they cook quickly.
5. Cold bowls.
   Cold bowls kill the sizzle. Warm them with hot water first.
6. Adding rice too early.
   Keep rice separate until serving to keep it crisp.

Serving Suggestions

Serve this with crisp spring rolls, scallion pancakes, or simple steamed jasmine rice on the side. A light cucumber salad adds freshness, and hot jasmine tea pairs beautifully with the savory broth. It’s a cozy dinner that still feels celebratory.

Storage & Reheating Instructions

Store leftover soup only (not the rice) in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop until hot, adding a splash of broth if it’s too thick. Make fresh crispy rice each time — it doesn’t store well and won’t re-sizzle.

Nutrition Information For Sizzling Rice Soup

Final Thoughts

This sizzling rice soup is pure kitchen joy. Big flavor, simple steps, and that unforgettable crackle. Try it once, and you’ll want it on repeat. You’ve got this — and I can’t wait for you to hear that sizzle.

Frequently Asked Questions