Fried rice made easy. There is no refrigeration, no cracking eggs, and it is easily made and done for the night in one pot.
Is it gourmet? Of course not.
But it satisfies and fills you up on a cold night, making it perfect for dry boondocking. I made this for our dinner one night on our last RV trip. We were dry camping, so this was a great choice. The recipe would work well for camping and backpacking as well, just take soy sauce and oil packets. In an RV or trailer, you can carry full bottles. I always store the bottles in quart freezer bags just in case we ever have an oops and no messes to clean up.
It is one pot for easy cleanup, especially if you choose a non-stick pot (I only use non-stick for dry boondocking, as I can wipe it out with paper towels to reduce water use and not need to soak pans).
Stir-frying the rehydrated vegetables.
I was adding in the cooked rice.
I was getting it all sizzly.
Normally, at home, I cook the eggs separately. I then add them in, but I do it in one pot to have less cleanup. You can let them start to set up and then start tossing them, coating the rice.
It looks slightly different from “normal” fried rice but tastes excellent nonetheless.
Ready to eat.
Boondocking Fried Rice
Ingredients:
- 1 package pre-cooked rice (we used this, or use 1 8.5-ounce pouch)
- 1 cup freeze-dried vegetables*
- ½ tsp ground ginger
- Pinch red pepper flakes
- Pinch granulated sugar
- 1 10 to 12.5-ounce can of chicken breast with a pop-top
- ½ cup freeze-dried eggs
- 2 to 4 packets or bottle of soy sauce or coconut aminos (lower sodium if preferred)
- 2 Tbsp oil or 2 packets
Directions:
Pack the vegetables and flavorings in a sandwich bag and mark “Add ½ cup water.” Add everything to a gallon storage bag for ease in packing so the meal is ready to prep.
Pack the dry eggs in a sandwich bag and mark “Add ¾ cup water”.
To Prepare:
Add ½ cup cool water to the vegetables, and let sit for 15 minutes to rehydrate.
Add ¾ cool water to the egg bag. Seal and shake well. Let sit to rehydrate.
Add the oil to a large non-stick pot (2 liters wide and shallow) and heat over a medium flame or medium burner. Add the vegetables and stir fry until they smell good.
Add the rice, let it warm up, and gently mash it to break it up.
Stir fry until the rice and vegetables are sizzling.
Sprinkle on the soy sauce and work in.
Make a hole in the center, and pour in the eggs. Let start to thicken, and mix with a spoon or spatula to start scrambling.
Work the egg into the rice, and stir fry until the egg is fully cooked.
Notes:
*We used freeze-dried mixed vegetables as we had them on hand and had freeze-dried them ourselves.
Use a blend of what you like. Two Tablespoons of dehydrated carrots, two Tablespoons of onion, and half a cup each of peas and corn work well. Green beans are good also; break them into pieces if they are bigger.
~Sarah