Backpacking fried rice
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Instant rice, dried vegetables, egg crystals and soy sauce packets packed in three bags and cooked in one pot. No dehydrating needed.
Ingredients
Bag 1 (veggies and spices)
- 1 cup dehydrated or freeze-dried veggies
- 1 vegetable bouillon cube
- ½ teaspoon brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon salt (omit if your bouillon is very salty)
- 2 soy sauce packets (at least 2 tablespoons soy sauce; bring a little extra)
Bag 2
- 1 cup instant rice (white or brown Minute Rice)
Bag 3
- ¼ cup OvaEasy egg crystals
Equipment
- zip-top bags
- saucepan
Directions
At home
- Pack the three bags as listed; nothing needs dehydrating.
At camp
- In the pot (nonstick works best), stir ¼ cup egg crystals into 3 oz. water off the heat until smooth. Scramble over low heat, stirring often (a little oil helps). Set the eggs aside.
- Put 1 ¼ cup water and the veggie/spice bag in the pot. Bring to a boil, then simmer for about 5 minutes until the veggies are soft and the bouillon has dissolved.
- Stir in 1 cup instant rice. Take off the heat, cover, and let sit for 5 minutes.
- Return the eggs to the pot, stir, and rewarm. Add extra soy sauce if you have it.
Notes
Optional: add chopped jerky, or dehydrated chicken with the veggies. Contains egg and soy (soy sauce usually contains wheat).
Nutrition
Serving: 110g | Calories: 331kcal | Carbohydrates: 64g | Protein: 10g | Fat: 3.7g | Saturated Fat: 1.1g | Trans Fat: 0g | Cholesterol: 113mg | Sodium: 869mg | Potassium: 522mg | Fiber: 3.5g | Sugar: 12g | Vitamin A: 169IU | Vitamin C: 21mg | Calcium: 101mg | Iron: 4.1mg
Nutrition is an estimate per serving from USDA FoodData Central, for 2 servings; dehydrated or freeze-dried veggies (the first choice counted), instant rice (the first choice counted). Brands and portions vary, so use it only as an approximation.