---------- 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 CORNSTARCH
       4 c  COOKING OIL
       3 c  CHICKEN BROTH
       1 oz MUSHROOMS
       2 tb DICED WATER CHESTNUTS
       2 tb DICED BAMBOO SHOOTS
     1/3 c  GREEN BEANS, TRIMMED, CUT IN
     1/2 ts SALT
       1 tb SHERRY
       2 oz SIZZLING RICE, UNCOOKED
  
        1. Mix together the shrimp, chicken, egg, and
   cornstarch. Heat 3
        cups of the oil in wok. When it is hot, add
   shrimp and chicken
        mixture. Cook for 1/2 minute and drain.
        2. 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.
        3. 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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