2 cans (13oz) reg strength chicken broth
1/3 lb lean pork, finely diced
1 crushed garlic clove
1 T soy sauce
1/4 c each sliced fresh mushrooms, sliced
water chestnuts, frozen peas
1 recipe Singing Rice

Simmer pork 10 min in broth with garlic and soy sauce. Remove garlic, add veggie and simmer 2 min. Keep hot. Fry rice. Put 1/2 in preheated 1 1/2 qt serving bowl. Immediatly carry to table and pour hot soup over rice. Serve remaining rice in a bowl as a topping. Serves 4-6

Rice
1 c long grain rice
4 c water
2 t salt
At least a day ahead, combine in a 2 qt pan. Let stand 30 min, then bring to boil and simmer covered 30 min. Drain. Spread evenly on a heavily greased cooky sheet and bake 8 hr a 250*F, turning occasionally. Break the crusty rice into bite-sized pcs. (May store in airtight container in fridge for weeks.) Just before serving, heat oven to 250, warm the serving bowl and soup pitcher.
Heat at least 2" oil in a 6 qt pan or deep fryer. Fry rice until golden, stirring with a slotted spoon, aout 4 min. Drain briefly, then place in warmed bowl and bring to table with hot soup. Pour soup over rice. Be sure food and containers are hot.