Edible Sizzling Rice Bowl Recipes

Steps:

• To make the soup. Add canola oil and heat the pan over medium heat. Add ginger and cook until fragrant.
• Toss in shrimp and sauté both side until shrimp start to turn pink, but are not fully cooked.
• Add the carrot, onion, and bok choy stems, and sauté lightly. Add shiitake mushroom and stir. Add all the broth ingredients except slurry and bring it to a boil.
• Add bok choy leaves and slurry and bring to boil. Set aside.
• Make an edible rice bowl. Place a cup of rice onto a large piece of parchment paper and spread the rice.
• Put another piece of parchment paper on top and roll with a rolling pin.
• Once it is flat, remove the parchment paper on top and heat it with microwave for 3 minutes in order to dry it. Place it on a cooling rack to cool to touch.
• Once the rice sheet is cooled, put it in a mesh colander and shape it like a bowl. Fry the rice sheet in the mesh colander until golden brown.
• Pour warmed soup over the edible bowl while it is still hot.
• Enjoy!