Asian Fusion Casserole

Asian Fusion Casserole

  • 1 cup instant rice
  • 1 Tbsp diced dried shallots or onion
  • 1 tsp soy sauce powder (or see notes
  • 2 packets True Lemon powder (1/2 tsp)
  • 1 packet honey or 1 tablespoon
  • 3 ounce can chicken
  • 1 Tbsp dried green onions or chives
  • 1⁄4 cup freeze-dried green beans
  • 1 Tbsp crumbled freeze-dried oranges
  • 1 packet vegetable oil or 1 tablespoon

At home pack the dry ingredients in a quart freezer or sandwich bag. Pack the oil, honey and chicken with it. Tuck in the green onions of desired.

FBC method:

Add the honey, oil and chicken with broth and with 1¼ cups near boiling water.

Stir well, seal tightly and put in a cozy for 15 minutes. Fluff up and top with dried green onions.

Mug method:

Add the honey, oil, chicken with broth and 1¼ cups boiling water to the dry ingredients. Stir well, cover tightly and let sit for 15 minutes. Fluff up and top with green onions.

Serves 1.
Dry weight of ingredients: 10.2 ounces.
This recipe is a powerhouse for protein and fat – 24 grams protein, 15 grams fat and roughly 700 calories.
The amount of soy sauce powder can be boosted for a saltier flavor, or use 1 to 2 packets soy sauce.
Freeze-dried peas can be used as a substitute for the green beans.