Backpacking Fried Rice for dehydrating in a dehydrator
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 605.6
- Total Fat: 12.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,457.1 mg
- Total Carbs: 105.5 g
- Dietary Fiber: 12.3 g
- Protein: 14.7 g
View full nutritional breakdown of Backpacking Fried Rice for dehydrating in a dehydrator calories by ingredient
Introduction
Below is good video showing how to make "fried" rice with no oil. Very low fat/oil recipes dehydrate best.I use the video guy's fat free "frying" technique, except that I add soy sauce, etc, and don't use eggs. I also use brown rice. You can use homemade rice, but I prefer the way Minute Rice rehydrates.
Video - Fried Rice for Backpacking:
https://www.youtube.com/wa
tch?v=eO_4jIjgNLs
Below is good video showing how to make "fried" rice with no oil. Very low fat/oil recipes dehydrate best.
I use the video guy's fat free "frying" technique, except that I add soy sauce, etc, and don't use eggs. I also use brown rice. You can use homemade rice, but I prefer the way Minute Rice rehydrates.
Video - Fried Rice for Backpacking:
https://www.youtube.com/wa
tch?v=eO_4jIjgNLs
Number of Servings: 1
Ingredients
-
100 gram(s) Minute Brown Rice (raw) - 50 grams = 1/2 cup
5 grams dried mushrooms
2 small (5-1/2" long) Carrots, raw
Pulsed in food processor.
2 stalk, medium (7-1/2" - 8" lon Celery, raw
Pulsed in food processor.
1/2 cup Peas, frozen
Mix in cup or jar:
20 grams Soy Sauce
1/2 tsp dried or grated fresh ginger
1/2 tsp Chili Sauce, Hunan Red, Heavenly Chef
1 fl oz Sake or sherry
1 oz mushroom soaking liquid
2 green onions - dehydrated separately
pack separately (a 50 ml "airline" vodka or whiskey bottle works well)
Add on the trail.
5 grams Peanut Oil
4 grams Sesame Oil
Directions
Soak Minute rice and mushrooms together for 2 hours. The mushroom water really flavors the rice!
Chop the softened mushroom into 1/4" pieces.
No need to cook the rice.
Boil 1/2 cup of water or broth in a non stick pan or skillet.
Pulse carrots and celery in food processor in 1/4" pieces and add to boiling water. Add frozen peas to the carrots/celery in pan and cook for 10 minutes. Water will evaporate from the pan.
Drain rice/mushrooms. (Save the flavorful liquid!) Add rice/mushrooms to vegetables/pan to make fried rice with no oil.
Add soy, ginger, chili, sake and mix into "fried" rice.
Dehydrate until all ingredients are dry. Put dry ingredients in a ziplock bag. Add two previously dehydrated green onions for a pop of color and flavor.
Put oils into a bottle that won't spill. Airplane sized 50 ml liquor bottles work well.
Add oil on trail, after rehydrating rice and vegetables.
Can be eaten hot or cold. I usually go stove-less and rehydrate for 3-4 hours in cold water.
Serving Size: Makes one large hungry hiker sized serving
Chop the softened mushroom into 1/4" pieces.
No need to cook the rice.
Boil 1/2 cup of water or broth in a non stick pan or skillet.
Pulse carrots and celery in food processor in 1/4" pieces and add to boiling water. Add frozen peas to the carrots/celery in pan and cook for 10 minutes. Water will evaporate from the pan.
Drain rice/mushrooms. (Save the flavorful liquid!) Add rice/mushrooms to vegetables/pan to make fried rice with no oil.
Add soy, ginger, chili, sake and mix into "fried" rice.
Dehydrate until all ingredients are dry. Put dry ingredients in a ziplock bag. Add two previously dehydrated green onions for a pop of color and flavor.
Put oils into a bottle that won't spill. Airplane sized 50 ml liquor bottles work well.
Add oil on trail, after rehydrating rice and vegetables.
Can be eaten hot or cold. I usually go stove-less and rehydrate for 3-4 hours in cold water.
Serving Size: Makes one large hungry hiker sized serving
