Sizzling Soup

• 1 cup long grain rice, cooked
• 8 cups chicken broth
• 2 cups cubed chicken, cooked
• 2 cups sliced fresh mushrooms
• 1/4 cup chopped green onions
• 1 can (8 oz.) bamboo shoots, drained
• 1 can (8 oz.) water chestnuts, drained
• 4 chicken bouillon cubes
• 1/2 tsp. garlic powder
• 1 pkg. (10 oz.) frozen peas
• 1/4 cup cooking oil

1. Spread cooked rice on a greased 15x10 baking pan.
2. Bake at 325F for 2 hours or until fried and browned, stirring occasionally; set aside.
3. In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder.
4. Cover and simmer for 1 hour.
5. Add peas; cook for 15 minutes.
6. Just before serving, heat oil in a skillet.
7. Fry rice in hot oil until it is slightly puffed.
8. Ladle soup into serving bowls.
9. Immediately spoon some hot rice into each bowl and it will sizzle.

long grain rice, chicken broth, chicken, mushrooms, green onions, bamboo shoots, water chestnuts, chicken bouillon cubes, garlic powder, frozen peas, cooking oil

Taken from www.foodgeeks.com/recipes/3406 (may not work)