Unlike many other backpacking meals that require a dehydrator, this recipe uses readily available store-bought ingredients. So if you don’t have a dehydrator or need to throw together a meal quickly, this might be a good option for you. You can pick up the instant rice, veggie bouillon, and dried spices from your local grocery store. From REI, you can purchase the Just Veggies dehydrated veggie mix and OvaEasy freeze-dried eggs. At home, combine the veggies with the dried spices in a resealable container and place a cube of vegetable bouillon and two soy sauce packets inside. Store the rice in a separate container. If this is the only meal that includes eggs, you will also need to store the OvaEasy in a separate container, but more often than not we just bring the whole bag as we are using eggs for other meals too.
Video: Backpacking Fried Rice
At camp, the first step is to rehydrate the eggs. In the bottom of our pot (with the heat off), we mix the appropriate amount of egg crystals with water until the mixture is smooth. Then we turn the heat on low to scramble. Once the eggs are done, we transfer them out of the pot into a bowl.
The next step is to rehydrate the veggies. We pour the veggies and spices into the pot, add the vegetable bouillon cube, soy sauce packets, and water. We let everything simmer for a few minutes—until the veggies are rehydrated and the bouillon cube is fully dissolved. Then we pour in the rice, turn off the heat and cover. The rice is usually ready in about 5 minutes. All that’s left to do is stir everything up, mix the eggs back in and enjoy.
If you’re looking for a hearty, comforting backpacking meal that doesn’t require a dehydrator, this a great one to try out.
Backpacking Fried Rice
Makes 2 servings
In one bag:
- 1 cup dehydrated vegetables (like Just Veggies)
- 1 vegetable bouillon cube
- ½ teaspoon brown sugar
- ½ teaspoon ground ginger
- ¼ teaspoon garlic powder
- ¼ teaspoon sea salt
- 2 soy sauce packets
In a second bag:
- 1 cup instant rice
In a third bag:
- ¼ cup OvaEasy egg crystals
At camp, mix ¼ cup egg crystals with 3 ounces of water in your cookpot and stir to blend. Place the cookpot on your stove over medium-low heat and scramble, stirring frequently so the egg doesn’t stick to the bottom. Once cooked, remove and set aside.
Add 1 ¼ cup water and the contents of the veggies and spice bag to the pot. Bring to a boil, then reduce the heat and simmer until the veggies are soft—about 5 minutes.
Add instant rice, stir, and remove the pot from the heat and cover. Let sit for 5 minutes. Return the egg to the pot and stir to combine and re-warm the eggs.