Chinese pilaf
Bag 1
Basmati rice - ½ cup or 105 grams
Dried peas - 1 Tbsp or 11 grams
Dried mushrooms - ½ cup or 7 grams
Bag 2
Fried shallots - 2 Tbsp or 12 grams
Peanuts - 1 Tbsp or 10 grams
Beef stock - 1 tsp or 6 grams
Ground ginger - ½ tsp or 2 grams
Chinese five spice - ½ tsp or 1 gram
Dried onion - ½ tsp or 1 gram
Dried garlic - ⅛ tsp or 1 gram
Ground chilli - few pinches
Salt, pepper - few pinches
Chinese sausage (keep separate) - 1 each or 45 grams
Olive oil (keep separate) - 1 Tbsp or 15 grams
Soy sauce (keep separate) - 2 Tbsp or 36 grams
Vegetarian option
TVP beef slices - 6 each or 10 grams
Dried tofu - 10 grams
Vegetable stock (keep separate) - ½ tsp or 3 grams
At home preparation
1) For the vegetarian option break the tofu up into small chunks.
2) Label the bags and place all ingredients into the allocated bags and containers.
3) Copy or print out Method at camp and keep together with the bags.
Method at camp
1) Soak the contents of Bag 1 (rice mix) in a bowl with 2 cups of water for at least
20 mins.
2) Chop the sausage and fry in a pan with the olive oil until the sausage is brown (about
2 mins).
3) Add the soaked rice mix to the pan then add the contents of Bag 2 (spice mix) and stir through.
4) Cook for 6-7 mins stirring occasionally.
5) Serve with a drizzle of soy sauce.
For a larger serve, add an extra ¼ cup of rice and water. Note that any variation will change the nutritional value.
This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/