Backcountry Fried Rice
Servings: 2 servings
Craving takeout on the trail? This easy Backpacking Fried Rice should do the trick!
Ingredients
In one bag:
- 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 super salty)
- 2 soy sauce packets
In a second bag:
- 1 cup instant rice
In a third bag:
- ¼ cup OvaEasy egg crystals
Instructions
At Home
- Assemble all ingredients in bags as listed above.
At Camp
- Mix ¼ cup OvaEasy egg crystals with 3 oz. water in your cookpot and stir to blend. Place the cookpot on your stove over low heat and scramble, stirring frequently so the egg doesn’t stick to the bottom. Once cooked, remove and set aside.¼ cup OvaEasy egg crystals
- Add 1 ¼ cup water and the contents of the veggies + spices bag to the pot. Bring to a boil, then reduce the heat and simmer until the veggies are soft, about 5 minutes.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, 2 soy sauce packets
- Add instant rice, stir, and remove the pot from the heat and cover. Let it sit for 5 minutes.1 cup instant rice
- Return the egg to the pot and stir to combine and re-warm the eggs.
Video
