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Chinese Rice Soup

A comforting and easy-to-make dish that utilizes leftover rice, delivering a warm broth with tender rice and silky eggs, perfect for a quick meal.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: Chinese
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 cup cooked white rice Use leftover rice for best results.
  • 4 cups chicken or vegetable broth Choose based on dietary preference.
  • 2 pieces eggs Beaten before adding to soup.
  • 1 tablespoon soy sauce Adjust according to taste.
  • 1 teaspoon sesame oil Enhances flavor.
  • 2 pieces green onions, sliced Add just before serving.
  • Salt and pepper to taste Season as desired.

Method
 

Preparation
  1. In a pot, bring the chicken or vegetable broth to a boil.
  2. Add the cooked rice to the broth and stir to combine.
  3. In a separate bowl, beat the eggs. Slowly drizzle the beaten eggs into the boiling soup, stirring gently to create egg ribbons.
  4. Add soy sauce, sesame oil, and season with salt and pepper.
  5. Stir in the sliced green onions just before serving.

Notes

Serve hot in deep bowls, optionally topped with extra sliced green onions. Pair with pickled vegetables or fried tofu for a complete meal. Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 2 months. Reheat on the stove, adding more broth if necessary.