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On your next backpacking or camping trip, treat yourself to this easy and tasty plant-based Fried Rice recipe. The portion size is for two, so you can share it with your adventure buddy or have some leftovers for round two! The recipe is light and packable, cooks in about 12 minutes in the backcountry, and leaves you with a smile on your face. We have decided to keep it plant-based, but if want to add some egg or meat, feel free to include it with the vegetables.
Plant-Based Fried Rice
Ingredients
1 cup minute rice
1 cup freeze-dried or dehydrated vegetables*
1 packet of soy sauce
1 cube vegetable stock
1 teaspoon garlic powder
1/4 teaspoon ginger powder
*can be substituted with fresh vegetables as well
Preparation
At home
Step 1: Combine the veggies, ginger and garlic powder, and vegetable stock in a zip-lock bag and seal
Step 2: Put the rice in another bag along with the soy sauce packet.
In the backcountry
Step 1: In a medium saucepan, add 550 ml water, add the contents of the veggies bag and bring to a boil. Turn the heat down and let it simmer for about 5 minutes, or until vegetables are soft.
Step 2: Add instant rice and soy sauce, stir, turn off the heat, and cover for 5 minutes.
Step 3: Fluff the rice and enjoy!
Tips and tricks
Write brief cooking instructions and water amounts on the zip-lock with a sharpie, or screenshot/print this recipe.
Use the ziplock bag as a garbage bag once the contents have been emptied into the saucepan.
While dehydrated vegetables are lighter and more packable, do not hesitate to take chopped fresh vegetables, especially if you are planning to make this meal on the first day.
Give this recipe a shot and you will not be disappointed!
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