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Sizzling Soup



Spread cooked rice on a greased 15x10 baking pan.
Bake at 325F for 2 hours or until fried 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.
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.