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Soupy Rice with Mushrooms and Greens
Chinese pao fan, or soupy rice, was created a way to turn leftover cooked rice into a hot, satisfying meal in a bowl. This version, however, starts with uncooked rice. We simmer the grains with mushrooms in a mixture of broth and water and add bok choy (or mustard greens) at the end. To make this vegetarian, use the vegetable broth and hoisin instead of oyster sauce.
4
Servings
30 minutes
Ingredients
-
3
tablespoons neutral oil
-
12
ounces shiitake mushrooms, stemmed and thinly sliced OR cremini mushrooms, thinly sliced
Reviews
October 23, 2022
Simple Asian-style soup
This was a quick and simple soup to make. I used maybe 3T of oyster sauce and it was just the right amount of flavor in the broth. Nice Asian-style soup. I would serve with dumplings or spring rolls next time.
August 19, 2026
Very good comfort food
I love the texture of this dish. Mine didn't come out as soupy as the image in the recipe, but that is my preference. I used mustard greens and I loved the peppery bite they add to the dish. I feel the scallions are a must - again they add flavor and texture. I ended up serving bowls of the soupy rice with just a touch of soy sauce. Everyone had seconds!
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I just made this. It was pretty good soup and easy to make