Cook rice according to package directions. Spread on a greased baking pan. Bake at 325 degrees for 2 hours or until dried and browned, stirring occasionally; set aside.
In a large soup kettle or Dutch oven, combine the broth, chicken, mushrooms, onions, bamboo shoots, water chestnuts, bouillon and garlic powder. Cover and simmer for one hour. Add the peas; cook for 15 minutes.
Just before serving, heat oil in a skillet. Fry the cooked and baked rice in the hot oil until it is slightly puffed.
Ladle soup into serving bowls. Immediately spoon some hot rice into each bowl and it will sizzle!
