---------- Recipe via Meal-Master (tm) v8.02
 
      Title: Assorted Sizzling Rice Soup
 Categories: Soups, Rice
      Yield: 4 Servings
 
      3 oz Baby shrimp
      3 oz Boneless chicken; diced
      1 ea Egg
      4 tb Corn starch
      4 c  Cooking oil
      3 c  Chicken broth
      1 oz Mushrooms
      2 tb Water chestnuts; diced
      2 tb Bamboo shoots; diced
    1/3 c  Green beans; trimmed, cut in
    1/2 ts Salt
      1 tb Sherry
      2 oz Sizzling rice; uncooked
 
  Mix together the shrimp, chicken, egg, and corn starch. Heat 3 cups
  of the oil in wok. When it is hot, add shrimp and chicken mixture.
  Cook for 1/2 minute and drain.

  Place above mixture in pot with the broth, mushroom, water
  chestnuts, bamboo shoots, and green beans. Bring to a boil. Add
  salt and sherry. Return to a boil. Reduce heat and allow to simmer.

  Meanwhile, heat the remaining oil until it is hot. Add rice and
  brown quickly. Drain and add to soup. Serve.

  By cooking the rice before it is added to the soup, we add a
  crunchy texture to this savory dish.
 
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