Assorted Sizzling Rice Soup

• 3 ounces shrimp
• 3 ounces chicken boneless, diced
• 1 each eggs
• 4 tablespoons cornstarch
• 4 cups vegetable oil cooking
• 3 cups chicken broth
• 1 ounce mushrooms
• 2 tablespoons water chestnuts diced
• 2 tablespoons bamboo shoots diced
• 13 cup green beans trimmed, cut in pieces
• 1/2 teaspoon salt
• 1 tablespoon sherry
• 2 ounces rice sizzling, uncooked

1. Mix together the shrimp, chicken, egg, and cornstarch.
2. Heat 3 cups of the oil in wok.
3. When it is hot, add shrimp and chicken mixture.
4. Cook for 1/2 minute and drain.
5. Place above mixture in pot with the broth, mushroom, water chestnuts, bamboo shoots, and green beans.
6. Bring to a boil.
7. Add salt and sherry.
8. Return to a boil.
9. Reduce heat and allow to simmer.
10. Meanwhile, heat the remaining oil until it is hot.
11. Add rice and brown quickly.
12. Drain and add to soup.
13. Serve.
14. By cooking the rice before it is added to the soup, we add a crunchy texture to this savory dish.

shrimp, chicken, eggs, cornstarch, vegetable oil cooking, chicken broth, mushrooms, water chestnuts, bamboo shoots, green beans, salt, sherry, rice sizzling

Taken from recipeland.com/recipe/v/assorted-sizzling-rice-soup-3526 (may not work)