Ingredients:

• 3 ounces baby shrimp
• 3 ounces boneless chicken, diced
• 2/3 cup uncooked Rice
• 1 Egg
• 4 tbsp – cornstarch
• 4 cups – vegetable oil
• 3 cups – Chicken broth
• 1 ounce – mushrooms, chopped
• 2 tbsp – diced Water Chestnuts
• 2 tbsp – diced Bamboo shoots
• 1/3 cup – green beans, trimmed, cut
• 1/2 tsp – salt

Method:

1. Heat the shrimp, chicken, egg, and cornstarch mixture for half a minute in 3 cups of oil in a wok.
2. Drain.
3. Boil the mixture with the broth, mushroom, water chestnuts, bamboo shoots and green beans.
4. Add salt and continue boiling.
5. Reduce heat and allow to simmer.
6. Brown the rice in one cup of oil.
7. Drain and add to soup.