Crispy fried brown rice is added to hot chicken stock, creating a sizzling effect. Served with julienned celery, carrots, and green onions, this soup is both visually appealing and delightfully flavorful. Perfect as an appetizer or light meal, it combines textures and tastes that excite every bite.
Ingredients
1 cup brown rice
3 quarts Homemade Chicken Stock
2 cups julienne-cut celery, cut into 3- to 4-inch pieces
2 cups julienne-cut carrots
¼ cup bias-sliced green onions
2 tablespoons canola oil
Directions
- Cook brown rice according to package directions.
- For soup, place stock in a stockpot. Bring to boiling. Add celery, carrots and green onions. Cook for 2 minutes or until vegetables are crisp-tender.
- Meanwhile, heat oil in a large skillet or wok. Add several rice portions to hot oil in skillet, making each ¼ to ½ inch thick. Fry until crisp, turning once halfway through. Transfer to a paper-towel-lined plate.
- To serve, ladle broth only into bowls. Add fried rice to each bowl for a sizzling sound as the hot rice meets the slightly cooler broth. Spoon vegetables on top.
