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May 1999 Issue
Rice is Nice
by Ronda L. Halpin
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Simmering Rice Soup

The surprise in this soup is that it isn't complete until it gets served to your guests. Make sure the rice is very hot so that it sings when you add the broth to it!
  • 4 c. chicken broth
  • 1/2 c. green peas
  • 1 T. wok oil
  • 2 c. cooked white rice
Combine the chicken broth and peas in a medium saucepan. Cook over medium-high heat until steaming.

Meanwhile, heat the wok oil in a medium-sized wok or frying pan over high heat. Add the rice and stir-fry until sizzling and crispy.

Immediately spoon 1/2 c. of the rice into each serving bowl and pour about 1 c. of the chicken broth over the rice. If you've kept your rice hot enough, it will sizzle when you add the chicken broth!

  • Yields: 4 servings
  • Preparation Time: 20 minutes
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