|
Cook rice according to package directions. Spread on a greased 15-inch x 10-inch x 1-inch baking pan. Bake at 325 degrees 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.
|
|
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.
|
