Fried rice
Bag 1
Basmati rice - ½ cup or 72 grams
Dried peas - 1 Tbsp or 11 grams
Dried shrimp - 1 Tbsp or 8 grams
Dried corn - 1 Tbsp or 4 grams
Bag 2
Fried shallots - 2 Tbsp or 12 grams
Real bacon bits - 1 Tbsp or 11 grams
Peanuts - 1 Tbsp or 10 grams
Egg powder - 1 Tbsp or 8 grams
Sesame seeds - 1 tsp or 3 grams
Vegetable stock - ½ tsp or 3 grams
Dried onion - ⅛ tsp or 1 gram
Dried garlic - ⅛ tsp or 1 gram
Dried ginger - ¼ tsp or 1 gram
Szechaun pepper - ¼ tsp or 1 gram
Ground chilli - few pinches
Salt, pepper - few pinches
Container - sauce mix
Soy sauce - 1 tsp or 7 grams
Sesame oil - ¼ tsp or 1 gram
Peanut oil - ¼ tsp or 1 gram
Chilli sauce - few splashes
Water - 2 cups
Vegetarian option
Dried tofu - 10 grams
TVP mince - 1 Tbsp or 7 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 container.
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 pot with 2 cups of water for a minimum of 30 mins.
2) Then bring the pot to the boil and simmer for 7-8 mins.
3) Add the contents of Bag 2 (spice mix), stir through and cook for another 1-2 mins till the water has evaporated.
4) Drizzle the sauce over the rice and serve.
For something really different, try it with dried bamboo. This will add a unique flavour. Dried bamboo is available at any good Asian shop. Just pop it in with Bag 1 (rice mix). 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/