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Sizzling Rice Soup # 2

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Recipe

 

Yield

2 servings

Prep

15 min

Cook

30 min

Ready

45 min
Low in Saturated Fat, Low Cholesterol, Trans-fat Free

Ingredients

Amount Measure Ingredient Features
2 cups chicken broth
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¼ cup ham
diced
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¼ cup shrimp
small
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¼ cup green peas
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¼ cup bamboo shoots
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1 large mushrooms
cut up
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½ teaspoon sugar
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1 x salt
to taste,
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¼ cup long grain rice
parboiled
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¼ cup water
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1 teaspoon cornstarch
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Ingredients

Amount Measure Ingredient Features
473 ml chicken broth
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59 ml ham
diced
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59 ml shrimp
small
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59 ml green peas
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59 ml bamboo shoots
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1 large mushrooms
cut up
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2.5 ml sugar
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1 x salt
to taste,
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59 ml long grain rice
parboiled
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59 ml water
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5 ml cornstarch
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Directions

Combine first seven ingredients in saucepan and bring to simmer.

Salt to taste.

Mix together cornstarch and water and add to soup.

Simmer for five minutes.

While soup is simmer ing, pour oil for deep frying into wok.

Heat wok to 450 degrees.

Dip rice in hot oil briefly until it becomes crisp and puffs.

Add to soup immediately and serve.



* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 333g (11.7 oz)
Amount per Serving
Calories 19215% from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 1g 4%
Trans Fat 0g
Cholesterol 7mg 2%
Sodium 380mg 16%
Total Carbohydrate 11g 11%
Dietary Fiber 1g 5%
Sugars g
Protein 18g
Vitamin A 4% Vitamin C 3%
Calcium 2% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 

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