Unfried Veggie Rice I Trail Cooking

I had seen a recipe on an outdoor gear site that I created this recipe off of. It picked my at mind because it was vegetarian friendly, and that is an area I could do well to add more recipes to.

However, the recipe had really lousy instructions. It was all over the map with ingredients, and the water called for didn’t change even if you added all the “optional” ingredients called for (which was…oh add mushrooms and bacon if you want and hey add some freeze-dried eggs but we won’t tell you how to add them or prepare them). And it called for a ¼ cup of oil. Yikes! That is a lot of oil. It would have been an oil slick, as the oil was added at the end, and essentially tossed into the rice. It also called for the entire packet of fried rice seasoning, which would have made the dish so salty, at 1.350 mg sodium for it.

So I worked on the recipe and came out with a version I’d say was pretty good. Now then, you really need to love vegetables. So no complaints about the recipe if you hate eating the rainbow of colors.

The dry ingredients.

Dinner ready.

Unfried Veggie Rice

In a quart freezer bag or sandwich bag:

1 cup instant rice
¼ cup freeze-dried green peas
¼ cup dehydrated and crumbled mushrooms
3 Tbsp freeze-dried green beans
2 Tbsp dried onions
1 Tbsp dehydrated carrots
Half of 1 packet Fried Rice seasoning mix

Also Take:

1 Tbsp or 1 packet oil

FBC Method:

Place freezer bag in an FBC Cozy. Add the oil and 1¾ cups boiled water to the bag, stirring well. Seal tightly and let sit for 15 minutes to rehydrate.

Stir well.

One Pot Method:

Add 1¾ to 2 cups* water and oil to a pot. Bring to a boil. Add in the dry ingredients, stir well. C0ver tightly and let sit for 15 minutes to rehydrate.

Stir well and eat.

In cooler temps or at high altitude, use a pot cozy to insulate.

Serves 1 large appetite or 2 smaller one.

Notes:

1¾ cup water will produce a drier meal, 2 cups will give a moist rice dish.