Directions:
- Cook rice according to package directions. Spread on a greased 15-in. x 10-in. x 1-in. baking pan. Bake at 325° 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. Bring to a boil. Reduce heat; 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. Yield: 10-12 servings (3 quarts).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 274.12 Kcal (1148 kJ) | ||
| Calories from fat | 141.25 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.69g | 24% | |
|---|---|---|---|
| Cholesterol | 20.56mg | 7% | |
| Sodium | 1327.58mg | 55% | |
| Potassium | 392.09mg | 8% | |
| Total Carbs | 22.12g | 7% | |
| Sugars | 1.03g | 4% | |
| Dietary Fiber | 1.18g | 5% | |
| Protein | 9.54g | 19% | |
| Vitamin C | 14.2mg | 24% | |
| Iron | 0.9mg | 5% | |
| Calcium | 29.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 96.08 Kcal (402 kJ) | ||
| Calories from fat | 49.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.5g | 24% | |
|---|---|---|---|
| Cholesterol | 7.2mg | 7% | |
| Sodium | 465.32mg | 55% | |
| Potassium | 137.43mg | 8% | |
| Total Carbs | 7.75g | 7% | |
| Sugars | 0.36g | 4% | |
| Dietary Fiber | 0.42g | 5% | |
| Protein | 3.34g | 19% | |
| Vitamin C | 5mg | 24% | |
| Iron | 0.3mg | 5% | |
| Calcium | 10.5mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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