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Sizzling Rice Soup
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Sizzling Rice Soup

duration

Prep Time: 20 Minutes

Cook Time: 1 hour

‍

Servings
10
Ingredients

Sizzling Rice:

  • 1 cup Dynasty jasmine rice
  • 1 cup water
  • 1 tbsp Dynasty sesame oil
  • ¼ tsp salt
  • 3 cups canola oil

Soup:

  • 3 tbsp canola oil, divided
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 8 cups vegetable broth
  • 3 tbsp Kikkoman Soy Sauce
  • 2 tsp Dynasty oyster sauce
  • 2 tsp Dynasty sesame oil
  • ½ lb jumbo shrimp
  • ½ lb bay scallops
  • 1 tsp salt, divided
  • ¼ tsp ground black pepper
  • 1 cup Dynasty Baby Corn
  • 8 oz shiitake mushrooms, sliced
  • 2 carrots, julienned
  • 1 cup snow peas
  • 2 heads of baby bok choy, chopped
  • chopped green onions for garnish
  • J-Basket roasted white sesame seeds, for garnish
Directions
  1. Preheat the oven to 325˚F and line a baking sheet with parchment paper..
  2. Cook the rice according to the directions on the package.
  3. Spread the cooked rice over the baking sheet and let it cool completely. Then, bake the rice for 20 minutes to dry it out.
  4. Heat 1 tablespoon of canola oil over medium-high heat in a large pot. Add the garlic and ginger and sauté for 30 seconds.
  5. Add vegetable broth into the pot and let it boil. Add the Kikkoman soy sauce, Dynasty oyster sauce, and Dynasty sesame oil. Reduce the heat to low and simmer for 10 minutes.
  6. Heat 1 tablespoon of canola oil in a separate pan over medium-high heat. Add the shrimp, scallops, and season with ½ tsp salt and ¼ tsp pepper. Sauté until the shrimp and scallops turn opaque. Remove the seafood from the pan and set aside.
  7. Add 1 tablespoon of oil to the same pan. Add the Dynasty Baby Corn, mushrooms, carrots, snow peas, and the white portions of the bok choy. Season with ½ teaspoon salt and sauté until the mushrooms and veggies are tender.
  8. Return the seafood to the pan with the veggies and toss everything together.
  9. Heat the canola oil over medium heat in a 2-quart saucepan until it reaches 350˚F.
  10. Add 4 portions of rice to the hot oil and fry for 45 seconds. Use a spider skimmer to take the rice out of the oil.
  11. Garnish with green onions and J-Basket roasted white sesame seeds.
Dish Type / Ethnic Cuisine
Soup
,
Fusion