Chinese sizzling rice soup: 3 Simple steps to make this crackling Chinese classic at home

Name: Chinese Sizzling Rice Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 4 servings
Cuisine: Chinese-American
Ingredients: [ "1 cup cooked white rice", "Neutral oil for frying", "4 cups chicken stock", "1 tsp soy sauce", "1 tsp sesame oil", "1 tsp Shaoxing wine (optional)", "1/2 tsp salt", "Dash of ground white pepper", "8–10 medium shrimp or sliced chicken", "1 carrot, sliced", "1 cup baby bok choy, chopped", "1/2 cup mushrooms, sliced", "Optional: snap peas, baby corn, or bamboo shoots" ]

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Chinese Sizzling Rice Soup wasn’t just a dish to me—it was an experience that crackled its way into my memory the very first time I tasted it. I still remember the moment I heard that cheerful sizzle when the golden, crispy rice touched the steaming broth. It wasn’t just soup—it was a performance on the dinner table.

Crispy rice floating in hot Chinese Sizzling Rice Soup with shrimp, mushrooms, and vegetables

Growing up, Chinese Sizzling Rice Soup wasn’t something we had at home. I discovered it during a chilly winter in San Francisco, tucked inside a cozy, family-run Chinese restaurant. The light broth, the tender chicken, the medley of vegetables—it was comforting. But the real magic happened when the rice hit the bowl, creating that unforgettable sound and a burst of texture.

Since then, Chinese Sizzling Rice Soup has become more than just a comfort food—it’s a recipe I recreate when I want to impress or simply relive that warm, crackling moment. Whether shared with friends or enjoyed solo, every spoonful reminds me of that first exciting encounter with a dish that brought both warmth and a little drama to the table.

Discover more about the origins and variations of Sizzling Rice Soup in this flavorful deep dive.

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Ingredients for Chinese Sizzling Rice Soup

Before I ever made Chinese Sizzling Rice Soup from scratch, I thought the magic all came from the crispy rice. And while that’s definitely a star of the show, I’ve come to appreciate that every ingredient — from the broth to the veggies — plays its part in creating that comforting, sizzling symphony in a bowl. Here’s what you’ll need to bring it to life in your own kitchen.

Crispy Rice

Ah, the heart of Chinese Sizzling Rice Soup. That joyful sizzle happens when crispy rice meets hot broth, and trust me, it’s worth the effort. I usually start with cooked white rice, let it dry, then pan-fry or bake until it’s golden and crunchy. If I’m pressed for time, I reach for instant sizzling rice crackers — not quite the same, but still satisfying.

Chicken Stock

A light, homemade chicken stock truly elevates this dish. There’s something special about using stock simmered from scratch — it adds depth and a gentle richness to the soup. Of course, a good-quality store-bought version will also do the trick on busy nights.

Soy Sauce

Just a splash of soy sauce brings in that umami layer, grounding the broth with its familiar savory warmth. It’s simple, but it makes a world of difference.

Sesame Oil

I always finish my broth with a drizzle of sesame oil. It gives the soup a subtle nuttiness that lingers just enough to keep things interesting.

Shaoxing Wine (Optional)

On days I want to add a little extra character, I stir in a bit of Shaoxing wine. It deepens the flavor, almost like adding a whisper of history to the bowl.

Ground White Pepper

A tiny dash of ground white pepper is all it takes to wake up the broth. It’s not spicy, but it adds a delicate heat that rounds everything out beautifully.

Vegetables

One of my favorite things about Chinese Sizzling Rice Soup is how flexible it is. I often use what I have on hand — bok choy, thin-sliced carrots, baby corn, snow peas. These not only add color and texture, but they soak up that flavorful broth so well.

Shrimp (or Chicken)

When I want the soup to feel a bit more luxurious, I go with shrimp — plump, slightly sweet, and quick to cook. On other days, tender slices of chicken breast make a hearty and comforting alternative. Either way, it’s delicious.

Cooking Oil

A little neutral oil is essential for crisping the rice to golden perfection. I usually use vegetable or canola oil, just enough to get that irresistible crunch.

How to Make Chinese Sizzling Rice Soup

Making Chinese Sizzling Rice Soup at home for the first time felt a bit like putting on a dinner show. The aroma, the sizzle, the little cloud of steam rising from the pot — it’s not just a recipe, it’s a moment. Don’t worry if it sounds like a lot; once you break it into simple steps, it becomes a fun and rewarding process.

There are three main parts to this dish: preparing the crispy rice, making the soup, and bringing it all together with that dramatic final sizzle.

Step 1: Preparing the Crispy Rice

Freshly cooked rice on a baking sheet, ready to dry for Chinese Sizzling Rice Soup

This is where the magic of Chinese Sizzling Rice Soup truly begins. You’ve got two options — square cakes or loose crispy rice. I’ve tried both, but loose crispy rice wins every time for me. It’s faster to make, and I love getting a bit of crunch in every spoonful.

Loose Crispy Rice (My Go-To Method)
Start with 1 cup of cooked white rice (leftover rice works best). Spread it thinly on a parchment-lined baking sheet. A fork helps fluff the grains and prevent clumps.
Bake at 300°F (150°C) for 20 minutes, or until the rice feels dry and hard — it won’t be golden yet, and that’s okay. Let it cool, then set it aside. You can prep this a day ahead and store it in the fridge.
Square Rice Cakes (For a More Traditional Look)
Press your cooked rice into a baking sheet, forming a compact layer about ½ inch thick. Bake for 1 hour at 300°F until dry. Cool, cut into squares, and deep-fry right before serving for a classic presentation.
Time-Saving Tip: Grab instant sizzling rice crackers from an Asian market if you’re short on time. A quick deep-fry brings them back to life.

Steamed white rice in a red bowl for making crispy rice in Chinese Sizzling Rice Soup

Step 2: Making the Soup

The broth for Chinese Sizzling Rice Soup is light but flavorful — and incredibly comforting.

In a large pot (I love using my Dutch oven), bring 4 cups of chicken stock to a gentle boil.
Add one sliced carrot and any other veggies you love — I go with bok choy, baby corn, and snow peas. Limit it to three types to keep the broth clean and elegant.
Season the broth with:
- 1 tsp soy sauce
- 1 tsp sesame oil
- 1 tsp Shaoxing wine (optional)
- A dash of ground white pepper
- ½ tsp salt, or to taste
Once the veggies are tender, add 8–10 medium shrimp (or thin slices of chicken if you prefer).
Let the soup return to a boil, then turn off the heat and cover. The shrimp will continue to cook gently — this keeps them tender and juicy.

If you want to make this a vegetarian Chinese Sizzling Rice Soup, simply use vegetable broth and skip the shrimp or chicken.

Step 3: Frying the Crispy Rice (Just Before Serving)

Here’s where the name Chinese Sizzling Rice Soup really earns its place!

Heat about 1 cup of neutral oil (like canola or vegetable oil) in a wok or deep pan over medium-high heat.
Test the oil: dip a wooden chopstick in — if bubbles form around it instantly, the oil is ready.
Add a handful of the dried rice and watch it puff and crisp within seconds.
Scoop it out immediately with a slotted spoon or mesh skimmer and place it on a paper towel-lined plate.
Repeat in small batches, being careful not to burn any stray rice — they darken fast!

🎥 Watch this quick video tutorial to see how Sizzling Rice Soup comes together step by step.

The Grand Finale

With your soup hot and ready in the pot, gather everyone at the table. Pour the freshly-fried crispy rice into the soup, and listen to the sizzle and crackle as it hits the broth — a simple joy that always gets smiles.

Serve immediately and enjoy your homemade Chinese Sizzling Rice Soup, filled with texture, flavor, and a little bit of theatre.

What is Chinese Sizzling Rice Soup?

Chinese Sizzling Rice Soup is a classic dish found in many Chinese-American restaurants, known for its light, savory broth, tender meat or seafood, fresh vegetables, and — most memorably — its crispy rice that sizzles when added to the hot soup. Originally inspired by regional Chinese cooking, it’s a dish that blends texture, sound, and flavor into one unforgettable experience.

Can I make the crispy rice ahead of time?

Yes, and honestly, I often do! After baking the rice, let it cool and store it in an airtight container in the refrigerator. It keeps well for a few days, and you’ll be thankful for the head start when it’s time to fry and serve. Just make sure it’s thoroughly dry before storing.

Can I use other types of broth besides chicken stock?

Yes! While traditional Chinese Sizzling Rice Soup uses chicken stock, you can absolutely switch it up. A light vegetable broth works beautifully for a vegetarian version, and a seafood broth can really enhance the flavor if you’re using shrimp. Just make sure the broth is clear and not too heavy — it should let the crispy rice and veggies shine.

How do I store leftovers?

If you think you’ll have leftovers (or you’re planning for them), keep the soup and crispy rice separate. Once the rice hits the broth, it softens quickly and loses its signature crunch. Store the soup in the fridge for up to 3 days in a sealed container. When you’re ready to enjoy it again, just reheat the soup and fry up a fresh batch of crispy rice for that perfect sizzle.

How do I serve Chinese Sizzling Rice Soup?

I love to serve Chinese Sizzling Rice Soup family-style in a large pot, with everyone gathered around to hear the sizzle as the rice goes in. It’s a meal in itself — hearty, filling, and full of texture. If you’re looking for a side dish, try something light and crisp, like a Chinese cucumber salad or a quick bok choy stir-fry.

What other types of vegetables can I serve in this soup?

This soup is wonderfully flexible. In addition to bok choy and carrots, try adding:
Snow peas
Sugar snap peas
Baby corn
Bamboo shoots
Water chestnuts
I recommend sticking to no more than three kinds per batch to keep the flavor balanced and clean.

How do I store leftover rice soup?

Once the crispy rice is added, the texture changes. So, for best results:
Store the soup on its own in an airtight container for up to 3 days in the fridge or 1–2 months in the freezer.
When you’re ready to reheat, warm up the soup and prepare a fresh batch of crispy rice to enjoy the full sizzling experience all over again.

What is Chinese Sizzling Rice Soup made of?

At its core, Chinese Sizzling Rice Soup is made with:
A light chicken or vegetable broth
A mix of fresh vegetables
Protein like shrimp or chicken
And of course, crispy rice, which is baked then deep-fried just before serving
It’s this final touch — the rice — that gives the soup its name and its unforgettable texture.

Why Does the Rice Sizzle in Chinese Sizzling Rice Soup?

The magic happens the moment piping-hot crispy rice meets the steamy broth. The intense heat from the rice causes the liquid to evaporate instantly, creating a burst of steam and that unmistakable crackling sound. It’s a beautiful mix of high heat, moisture, and texture — a little kitchen science that brings the drama to your bowl!

What is Sizzling Rice in Chinese?

In Chinese, sizzling rice is often referred to as 锅巴 (guō bā), which translates to the crispy, slightly scorched rice that forms at the bottom of the pot during cooking. This crunchy rice is highly prized in many Chinese dishes and is the same style used to create the signature sizzle in Chinese Sizzling Rice Soup.

How Many Calories Are in Chinese Chinese Sizzling Rice Soup?

The dish sometimes referred to as “rice soup on the Great Wall” might be congee or a local variation of rice soup enjoyed by travelers and workers in ancient China. While not the same as Chinese Sizzling Rice Soup, these traditional rice soups were simple, hearty, and nourishing — very different from the dramatic, sizzling version we know today.

chinese sizzling rice soup