This isn’t a meal for ultralight trips, or those who only own a small pot to boil water in. It’s a great meal for showing off, on short trips, car camping, at a cabin….you get the idea.
It’s isn’t that the meal is heavy. It’s not, thanks to using mostly freeze-dried ingredients, but rather you need a small pot for boiling water for the rice and a wide/shallow 2 Liter pot to stir-fry in.
Well, unless you own an actual backpacking wok.
Which yes, I do….but I am also part Filipino and I bought that sucker years ago to cook Spam Fried Rice on the trail. I quit carrying it though, because it wasn’t exactly light…sadly GSI Outdoors doesn’t make that wonder anymore. RIP all ye who won’t get to own one. But I digress, a wide 2 Liter pot, preferably non-stick or HAA (hard anodized aluminum) works best. I have a small bamboo spatula for these times, but a solid fork will work. When stir-frying don’t use plastic or nylon utensils, they will be in the pan far too much on the heat. And you definitely need a stove that can be adjusted/dialed in, to lower the heat as needed. A hot rocket style stove will burn the meal.
I was playing with using flavoring packets from the grocery store in this recipe. They are usually easy enough to find.
Pack in a gallon freezer or storage bag:
- ½ cup freeze-dried green peas
- ½ cup freeze-dried red bell pepper
- ½ cup freeze-dried broccoli
- ½ cup freeze-dried sweet corn
- ½ cup crumbled freeze-dried mushrooms
- ½ cup dried diced carrots
- ½ cup freeze-dried spinach
- 1 cup freeze-dried shrimp
- 2 cups instant rice*
- 2 Tbsp or 2 packets oil
- 2 Tbsp soy sauce or coconut aminos (2-4 packets)
- 1 packet Stirfry Seasoning Mix
Add the vegetables and shrimp to the gallon bag, roll tightly up like a burrito, then seal the bag tightly. Keep rolled up to keep air out. For best results, prepare this meal before heading out on a trip. For long-term, seal in a large Food Vac bag, pulling the air out.
Pack the instant rice in a quart freezer bag for FBC, or in a sandwich bag for prepping in a pot. Tuck the packets with the bags.
Add 3 cups cool water to the gallon bag, seal and let rest for 10 minutes.
Meanwhile bring 2 cups water a boil in a small pot. Add the rice, stir well, cover and let rest for 10 minutes. For FBC, place the rice freezer bag in a FBC Cozy, add the water and seal tightly. Let rest for 15 minutes.
Heat the large pot over a medium flame, add in the oil, then the soaked vegetables (if there is remaining liquid in the bag, drain off before starting the cooking – you can always use it as part of the rice water).
Stir-fry the vegetables, increasing or lowering the flame on your stove as needed. It will take a couple minutes time.
When the vegetables smell good, lower the flame down to a whisper, add in 1/3 cup water, the soy sauce and the seasoning packet, stir well till it thickens (it’s quick). Take off the stove.
Divide the rice between 2 bowls/plates and top with the stiry-fry.
Serves 2 large appetites.
The amount of rice is open ended – 2 cups is for 2 large appetites. If you don’t need as much food, carry only 1 cup instant rice and each have half that.
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