Ingredients
1 cup uncooked long grain rice8 cups chicken broth2 cups cubed cooked chicken2 cups sliced fresh mushrooms1/4 cup chopped green onions1 can (8 ounces) bamboo shoots, drained1 can (8 ounces) sliced water chestnuts, drained4 chicken bouillon cubes1/2 teaspoon garlic powder1 package (10 ounces) frozen peas1/4 cup canola oil
Preparation
Cook rice according to package directions. Spread on a greased 15x10x1-in. baking pan. Bake at 325° for 2 hours or until dried 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. Bring to a boil. Reduce heat; 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.
