Backpacking fried rice

Course Main Course

Cuisine American

Keyword backpacking dinner, camping food, no dehydrator camping meal, trail rice

Prep Time 5

Cook Time 12

Total Time 17

Servings 2 servings

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

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

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.