I make a lot of recipes for hiking meals and they work perfectly for stashing in the prepping pantry for easy meals. This can use fresh or dried eggs, making it long term storage.
Prepper’s Fried Rice
- 1 cup dried vegetables
- 1 tsp granulated garlic
- ½ tsp brown sugar
- ½ tsp ground ginger
- 1 cup instant rice
- 2 packets coconut aminos or soy sauce (2 Tbsp)
- Fried onions, if desired
- 2 large eggs, unwashed or 2 servings rehydrated dried eggs
- 1 Tbsp neutral cooking or 1 packet oil
Add packet oil to a small frypan, heat over a low flame. crack in the eggs and stir well, scrambling them. Take off the stove when still looking partially soft.
Add in 2 cups water to a saucepan, along with the dried vegetable bag, the broth concentrate and the coconut aminos. Bring to a boil, simmer gently for 5 minutes.
Bring back up to a boil, add in the rice, stir well, cover tightly, and turn off the heat. Let sit for 10 minutes.
Open up, fluff up rice and stir in eggs.
Top with fried onions, if desired, for crunch.