Step 1

Spread the cooked rice onto a sheet pan lined with parchment paper. Sprinkle the salt evenly over the rice. Let the rice sit overnight on the counter to dry (recommended). Alternatively, you can toast it in a 325°F oven for 20 minutes.

Step 2

Soak the dried shiitake mushrooms overnight in 1 cup of room temperature water, or for 2 hours in boiling water. Once rehydrated, squeeze the water from the mushrooms, trim off any tough stems, and thinly slice. Set aside the mushrooms, and reserve the mushroom soaking water.

Step 3

Velvet the chicken by mixing it with 2 teaspoons water, 1½ teaspoons oyster sauce and 1 teaspoon cornstarch. Set aside.

Step 4

Boil 6 cups of water in your wok. Add the velveted chicken. Using your wok spatula, gently swirl the chicken in the water for 45 seconds, or until just cooked and opaque. Remove using a spider strainer or slotted spoon.

Step 5

Then add the scallops and shrimp. Again, cook them for 45 seconds, or just until opaque. Take care not to overcook them. Remove from the wok, set aside, discard the water and wash the wok.

Step 6

Set your wok over medium heat. Add 2 teaspoons of vegetable oil, the garlic, carrots, and shiitake mushrooms. If using fresh baby bella mushrooms instead of canned straw mushrooms (which are pre-cooked), add them to the wok now. Stir fry for 1 minute, or until the carrots are slightly softened.

Step 7

Add the bok choy stems and the napa cabbage. Stir fry for another minute. Next, add the pork and chicken stock and the reserved mushroom soaking water, taking care to leave behind any sediment from the mushroom soaking water. Bring the soup to a simmer. Add the ham and the pre-cooked straw mushrooms. Let the soup come back up to a simmer.

Step 8

Meanwhile, start heating the oil to fry the sizzling rice. You will want to have it ready once the soup is done. Fill a small, deep pot about halfway with frying oil, and heat to 350°F.

Step 9

Once the soup simmers, cook for 1 minute, and add the cooked chicken, shrimp, and scallops. Stir and cook for 1 more minute. Add the snow peas and leafy portions of the baby bok choy.

Step 10

Bring the soup back up to a simmer. Add salt, ground white pepper and sesame oil, stirring to dissolve. Taste and add additional seasonings as needed.

Step 11

Transfer the soup to a large serving bowl and move it to the table. Just before serving the soup, fry the dried toasted rice in your pre-heated oil until crispy, for about 30 seconds. Depending on the size of your pot, you’ll need to fry in 2-3 batches.

Step 12

Once each batch of crispy rice is finished, immediately add it to the soup, and watch it sizzle as the hot oil hits the soup! Serve.