Shrimp & Chicken Sizzling Rice Soup Recipe

Dry the rice

Spread the day-old cooked rice in a single layer on a baking sheet or large plate. Pat with paper towel to remove any surface moisture. Let stand 10 minutes so grains separate and surface dries slightly.

Fry the rice

Heat a large nonstick skillet or cast-iron pan over medium-high heat until hot. Add 2 tablespoons neutral oil and swirl to coat. Add the dried rice in an even layer. Press gently and let fry, stirring occasionally, until many grains turn golden-brown and some are puffed/crispy, 6–8 minutes. Season with 1/4 tsp salt while frying. Transfer the crispy rice to a plate lined with paper towel and set aside. Keep the pan hot for serving (to create the sizzling effect) or reheat just before serving over medium-high heat.

Prep chicken and shrimp

Slice the chicken breast very thinly against the grain into 1/8–1/4-inch slices. Pat the shrimp dry and, if large, cut into bite-size pieces. Toss chicken with 1/2 tsp soy sauce (from the 1 tbs) and a pinch of white pepper to season lightly.

Simmer broth

In a medium saucepan, combine 4 cups chicken broth and 1 cup water. Bring to a gentle simmer over medium heat. Add the minced garlic, julienned ginger, and the white parts of the scallions. Simmer for 3 minutes to infuse aromatics.

Cook chicken and vegetables

Add the sliced chicken to the simmering broth and cook until just opaque, 2–3 minutes. Add the baby bok choy (or napa cabbage) and the peas and carrots and simmer 1–2 minutes until the greens are tender-crisp.

Add shrimp and season

Stir in the shrimp pieces, remaining soy sauce, Shaoxing wine, 1 tsp salt, 1 tsp white pepper, and 1/4 tsp sugar. Simmer until shrimp are opaque and firm, about 1–2 minutes. Taste and adjust seasoning if needed—broth should be savory with a hint of brightness.

Make slurry and egg

In a small bowl, whisk 1 teaspoon cornstarch with 1 tablespoon cold water until smooth. Beat the egg lightly in another small bowl and set aside.

Thicken the soup and add egg

Bring the soup to a gentle simmer. Stir the cornstarch slurry once more and slowly stream it into the simmering broth while stirring gently to distribute. Cook 30–45 seconds until slightly thickened. Reduce heat to low. Slowly drizzle the beaten egg in a thin stream while stirring the soup gently in one direction to create delicate egg ribbons. Remove from heat. Stir in 1 teaspoon sesame oil and the green parts of the scallions.

To serve two people, warm the sizzling rice pan: if you previously set the frying pan aside, reheat it over medium-high until very hot. Divide the crispy sizzling rice between two shallow, heatproof serving bowls or plates placed on heatproof trivets. Ladle the hot soup, evenly distributing chicken, shrimp and vegetables, over the rice — the contact will create an audible sizzle and a bit more puffing of the rice. Alternatively, to maximize sizzle, pour the soup into the hot pan directly over the rice and then transfer to bowls carefully.

Garnish each bowl with a drizzle of chili oil if using and sprinkle extra chopped scallion greens. Serve immediately so the rice keeps its crisp-tender contrast with the soup.