Sizzling Soup

Directions

Spread cooked rice on a greased 15×10 inch baking pan.

Bake at 325℉ (160℃) 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.