There is a simple lunch I sometimes have. To me it is beyond comfort food. A bed of savory rice, topped with a crispy fried egg, preferably with a bit of yolk still left, so it can mingle with the rice. It is quite easily made while hiking. Well…if you don’t mind doing a little bit of work and like to cook. You can thank me after!
There are a few ways to make this, the methods are covered below.
Fried Egg over Savory Rice
In a quart freezer or sandwich bag:
- 1 cup instant rice
- 1 broth concentrate stick
- Shelf stable Parmesan cheese
- 1 packet olive oil
- 1 egg
FBC Hybrid Method:
Bring 1 cup water to boil, take off stove. Open rice bag, add in broth concentrate and water, stir to mix. Seal tightly and let sit for 10 to 15 minutes in a cozy.
Bring 1 cup water and broth concentrate to boil in a small pot. Add rice, stir. Cover and take off stove. Let sit for 10 minutes. If in cool temperatures or at altitude, insulate pot in a pot cozy.
After rice is done, heat a small frypan or nonstick pot over a low flame, add in the oil, then crack egg in. Cook until crispy on bottom (lifting frypan off heat as needed), flip over and cook until done on bottom.
Fluff up rice, add in a liberal shaking of Parmesan cheese (about 2 Tablespoons), stir in. If using a freezer bag, cuff bag down about half way to make a “bowl”. Top rice with egg and any remaining oil. Sprinkle on more cheese and enjoy.
Broth concentrate sticks can be found in many grocery stores, in the broth section. They are tubes or small tubs of a thick, rich liquid, that makes 1 cup broth. Trader Joe’s also carries chicken broth ones. Sodium varies by brand, so read packaging (Trader Joe’s is under 400 mg), others are much higher.
Yes, you can carry eggs. Just wrap them in paper towels to pad (which you can use the paper towel later to wipe out your frypan!), tuck into your drinking mug. Or yes, you can use dried eggs, such as Ova brand, and scramble it.