- 2 cups instant rice
- ¼ cup freeze-dried peas
- ¼ cup freeze-dried corn
- 2 Tbsp dried diced carrots
- 2 Tbsp freeze-dried or dried onion
- 2 tsp low sodium chicken bouillon
- 1 Tbsp dried chives
- 1 tsp dried garlic
- ¼ tsp dried ground ginger
- 7-ounce pouch chicken breast or 10 to 12 ounce can (with poptop), drained in camp (great to add to the rice water)
- 2 Tbsp oil or 2 packets
- 2 packets soy sauce (2 teaspoon)
- 2 eggs (in shell) or ¼ cup freeze-dried eggs (see notes)
At home:
Pack the rice through ginger in a quart freezer bag. Tuck the chicken, oil and soy sauce packets with it. Wrap your eggs in paper towels and tuck into your mug for safety. (See notes below for using dried eggs.)
In camp:
Place the freezer bag into an FBC Cozy. Add 2¾ cups boiled water into the freezer bag. Stir well, seal tightly and put in a cozy for 15 minutes.
Heat the oil in a trail wok or 2 Liter non-stick pot (wide and shallow works best) over medium heat, add eggs, cook until done, stirring occasionally. Lower heat if you can to low. If you cannot, keep the pan just above the flame, not resting on the stove.
Stir in rice, chicken and soy sauce (to taste). Toss till mixed, stirring constantly till heated through and smelling fantastic.
