Sizzling Soup

Ingredients

1 c long rice cook
8 c chicken broth
2 c chicken cube
2 c mushrooms
1/4 c green onions
8 bamboo shoots drain
8 oz water chestnuts drain
4 chicken bouillon
1/2 t garlic powder
10 oz peas
1/4 c cooking oil

Instructions

Spread cooked rice on a greased 15x10" baking pan. Bake at 325~ for 2 hours or until fried 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. 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.