One-Pot Fried Rice
Shelf-stable fried rice for dry camping. Rehydrated vegetables and eggs stir-fry with ready-to-eat rice and canned chicken.
- calories
- 880
- weight
- 16 oz
- cal / oz
- 55
- protein
- 48 g
- serves
- 1, scales
- prep
- 5 min
- cook
- 8 min
- total time
- 13 min
- water
- 300 ml cold
- cost
- $$
Calorie and protein figures are my own estimates, good enough for planning a food bag and not meant as precise nutrition data.
- Dinner
- Canister stove
- Liquid fuel
- Backpacking
- Car camping
- Dairy free
- Nut free
- One pot
- Pre-mix at home
- Shelf stable
- Basic
Ingredients
| Pre-cooked rice pouch | 1 (8.5 oz) | microwaveable or stovetop-ready |
|---|---|---|
| Freeze-dried vegetables | 1 cup | peas, corn, carrots, onion, or use pre-mixed blend |
| Freeze-dried eggs | 1/2 cup | powdered scrambled eggs |
| Canned chicken breast | 1 can (10 to 12.5 oz) | drained |
| Oil | 2 Tbsp | olive or vegetable; carry in packets or small bottle |
| Soy sauce | 2 to 4 packets | or use coconut aminos for different flavor |
| Ground ginger | 1/2 tsp | |
| Granulated sugar | pinch | |
| Red pepper flakes | pinch |
Method
- Add ½ cup cold water to the vegetables; let sit 15 minutes.
- Add ¾ cup cold water to the freeze-dried eggs in a bag; shake and let sit.
- Heat the oil in a large pot over medium heat.
- Add the rehydrated vegetables and stir-fry until fragrant, about 2 minutes.
- Add the rice, break it up, and stir-fry until warm, about 2 minutes.
- Make a well in the center, pour in the eggs, and let them start to set before scrambling through the rice.
- Drain the chicken, add it to the pot, sprinkle on soy sauce and seasonings, and stir until the eggs are cooked through.
Fried rice on the trail starts with shelf-stable rice pouches and freeze-dried components that don’t need a cooler. The vegetables and eggs rehydrate in cold water before you even light the stove, so the cooking is just assembly and heat. One pot, no timing, done in minutes.
Freeze-dried eggs and vegetables do the real work. They bulk out the rice and take on the oil better than wet leftovers. Canned chicken is already cooked, so you’re mostly there to bind everything together. Not gourmet, but it fills you up after a long day.
Packing
Pack the vegetables and seasonings in one bag; pack the eggs separately to prevent moisture. Combine with the rice pouch and canned chicken for the trip. Oil and soy sauce go in packets or a small bottle.
Variations
- Use coconut aminos instead of soy sauce to change the flavor.
- Swap the chicken for canned tuna, shrimp, ham, or bacon bits.
- A splash of sriracha stirred in adds heat without changing the technique.
https://trailcooking.com/2024/03/07/boondocking-meals-fried-rice