Trail Eats: Fried Egg over Savory Rice

There is a simple lunch I sometimes have. To me it is beyond comfort food. A bed of savory rice, topped with a crispy fried egg, preferably with a bit of yolk still left, so it can mingle with the rice. It is quite easily made while hiking. Well…if you don’t mind doing a little bit of work and like to cook. You can thank me after! Consider this comfort food for at home, on the road and on the trail.

There are a few ways to make this, the methods are covered below.

Fried Egg over Savory Rice

In a quart freezer or sandwich bag:

  • 1 cup instant rice

Also take:

  • 1 broth concentrate stick
  • Shelf stable Parmesan cheese
  • 1 Tbsp or packet avocado oil
  • 1 egg

Directions:

FBC Hybrid Method:

Bring 1 cup water to boil, take off stove. Open rice bag, add in broth concentrate and water, stir to mix. Seal tightly and let sit for 10 to 15 minutes in a cozy.

Pot Method:

Bring 1 cup water and broth concentrate to boil in a small pot. Add rice, stir. Cover and take off stove. Let sit for 10 minutes. If in cool temperatures or at altitude, insulate pot in a pot cozy.

For egg:

After rice is done, heat a small frypan or nonstick pot over a low flame, add in the oil, then crack egg in. Cook until crispy on bottom (lifting frypan off heat as needed), flip over and cook until done on bottom.

To serve:

Fluff up rice, add in a liberal shaking of Parmesan cheese (about 2 Tablespoons), stir in. If using a freezer bag, cuff bag down about half way to make a “bowl”. Top rice with egg and any remaining oil. Sprinkle on more cheese and enjoy.

Serves 1.

Notes:

Broth concentrate sticks can be found in many grocery stores, in the broth section. They are tubes or small tubs of a thick, rich liquid, that makes 1 cup broth. Sodium varies by brand, so read packaging.

Yes, you can carry eggs. Just wrap them in paper towels to pad (which you can use the paper towel later to wipe out your frypan!), tuck into your drinking mug. Or yes, you can use dried eggs, such as Ova brand, and scramble it.

Shelf stable Parmesan cheese is the green can type.

If making at home, you don’t need to prep the ingredients, just use out of the pantry.

~Sarah

Trail Eats: Pasta Primavera

A favorite recipe, a carb-fest, is from Trail Cooking: Trail Food Made Gourmet, on page 203. It’s a tasty vegetarian pasta dish that pulls together quickly – and is perfect for hiking, backpacking, camping and even long-term food prepping (you can store it in a mason jar for long-term).

Pasta Primavera

In a quart freezer bag put:

Also take:

FBC Method:

Bring 2 cups water to a boil, take off heat. Put freezer bag in a cozy, slowly add water. Seal tightly, place on side for 10 minutes. Drain carefully.

Toss pasta with oil, butter powder, Parmesan and seasonings to taste.

One Pot Method:

Bring 2 cups water to a boil, add in pasta and vegetables. Turn off heat, cover and let sit for 5 minutes. Drain carefully.

Toss pasta with oil, butter powder, Parmesan and seasonings to taste*.

Serves 1.

Notes:

*A pinch of Italian Seasoning blend, 1 tsp of True Lemon dried lemon, and ground black pepper are good starting points for seasoning.

Making it One Pot Style with regular ingredients:

Use 4 ounces of regular small shaped pasta (less than 7 minute cooking time).

Dehydrated vegetables can be used. Add them to the water in the pot, bring them to a boil, then add in pasta and cook for time on package. Drain and proceed.

Two Backpacking and Prepping Pasta Recipes

A few years back I developed some recipes for a friend who did intensive backpacking trips yearly. He’s now a climate scientist with a PhD who specializes in NASA research in Greenland. But then….he was spending his summers exploring Alaska, chasing a never before seen waterfall in the Olympic Mountains (he did find it, plot spoiler) and remote islands in B.C., Canada. He was fun to write for, creating recipes that he could make easily on cold nights. He rewarded me with some photos, so there was that.

These two recipes are great for both backpacking, camping, prepping and long-term food storage meals to have on hand. I have included the three cooking methods. If you want to do long-term storage, pack into mason jars, and store in a cool/dry area.

Chili Mac

In a quart freezer bag or sandwich bag:

4 ounces cooked and dehydrated pasta (small shapes)
2 Tbsp cooked and dehydrated hamburger or freeze-dried hamburger
2 Tbsp diced dried bell peppers
1 Tbsp cooked and dehydrated pinto beans
1 Tbsp freeze-dried corn

In a small bag:

1/4 – 1/2 tsp chili powder
1/2 tsp dried oregano
1/4 tsp dried diced garlic

Also take:

1 Tbsp or 1 packet olive oil
1-ounce cheddar cheese or shelf-stable (such as Laughing Cow wedges)
Salt to taste

FBC method:
Add 2 cups of near boiling water to the bag. Make sure all pasta is covered. Seal tightly and put in a cozy for 15 minutes. Drain off any remaining water carefully. Shake in spice packet and add oil. Mix well and top with diced cheddar. Let melt a bit and stir in.

One pot method (w/dehydrated pasta):

Bring 2 cups water to a boil in your pot. Add in the pasta bag ingredients and stir well. Mix in the oil and seasoning bag. Turn off the stove, cover tightly and let sit for 10 to 15 minutes. In cooler temperatures use a pot cozy. Stir well and add in the cheese.

One pot method (with uncooked pasta):

Bring 2 cups water and the oil to a boil in your pot. Add in the pasta and cook for time on pasta package, at a gentle boil. Turn off the heat, add in the seasoning blend and cheese, stirring well.

Serves 1.

Notes:
The amount of chili powder is up to you; I like it spicy, others don’t. Add in a couple of salsa packets for an extra kick. Cheddar cheese carries for a few days in a backpack, look for single serving sticks by the string cheese in stores.

Bruschetta Pasta

At home:
Cook 8 ounces small pasta of choice, cutting the cooking time short by a minute and drain.

Meanwhile, mix up in a bowl:

1 15-ounce can diced Italian seasoned tomatoes
4 green onions, thinly sliced (or 2 Tbsp diced onions)
2 minced garlic cloves
12 large basil leaves, thinly sliced
Salt and pepper to taste, if desired

Toss together. Spread on parchment paper lined trays and dehydrate at 135*. Stir every hour to break up clumps. When dry, split in half and measure each portion in a dry measuring cup. Note on the two quart freezer bags how much each one is.

Also take for each bag:
1 Tbsp or 1 packet olive oil
2 Tbsp shelf stable Parmesan cheese (green can or packets)


FBC method:

Add a 1:1 ratio of near boiling water to pasta mix. Add oil; stir well, seal tightly and put in a cozy for 15 minutes. Toss with Parmesan cheese.


Insulated mug method:

Add a 1:1 ratio of boiling water to pasta mix in your mug along with the oil. Stir well, cover tightly and let sit for 15 minutes. Toss with Parmesan cheese.

One pot method:

Cover the dry ingredients with a 1:1 ratio of water. Bring to a boil, turn off your stove, cover tightly and let sit for 15 minutes. Toss with Parmesan cheese. In cold temperatures place in a pot cozy.

Serves 1 per bag, makes 2 bags.
Notes:
A 1:1 ratio works well for many dried foods, you may need to add a bit more water, depending on your personal taste.
Adding in crumbled dried mushrooms, diced toasted walnuts, dried beef, “beef” TVP, or shredded beef jerky is a nice addition as well.

Maple Lemonade

Lemonade made with pure maple syrup is a treat to enjoy. Each of the recipes below makes a quart of lemonade, best enjoyed over large glass of ice, sipped slowly.

Of course, if you have a sweet tooth you may want the lemonade sweeter. It is not as sweet as commercially made lemonade, and you do have to love the heady taste of pure maple syrup. But I have to think if you are here reading, you are passionate about your use of sweeteners.

Maple Sugar Lemonade

Ingredients:

  • 1 large lemon (about ¼ cup juice)
  • 3 Tbsp Maple Sugar

Directions:
Add to a 1 quart container and shake gently to combine. Add 1 quart cold water. Put on cap tightly and shake till sugar dissolves.

Note:

Maple sugar is sold in some bulk bins at natural grocery stores, and at times shows up at Trader Joe’s.

Makes 1 quart.

Maple Lemonade

Ingredients:

  • 1 large lemon (about ¼ cup juice)
  • 3 Tbsp pure maple syrup

Directions:
Add to a 1 quart container and shake gently to combine. Add 1 quart cold water. Put on cap tightly and shake for a minute.

Makes 1 quart.

Both recipes can be stored in the refrigerator for a few days, but best enjoyed within a day.

In Your Face Morning Mocha

You can have a long-term pantry full of dry products, but you also need to go through them on a steady rate, so you don’t waste them. This is a key rule of prepping! But while it can be easy to buy vast quantities, knowing how to use them isn’t so easy.

This easy to whip up dry mix comes from our book Trail Cooking: Trail Food Made Gourmet, on page 24. It’s a tasty way to wake up in the morning, wether or not you actually need to use your emergency supplies.

In Your Face Morning Mochas

Ingredients:

Directions:

Mix all ingredients together in a large bowl. Bag the powder into ½ cup portions, either in snack size zip top bags or in small mason jars.

2 Tbsp of espresso powder will provide a sweet mocha flavor. 4 Tbsp will give you the “bite” of a double shot.

To prepare:

Add 1 cup boiling water slowly to the mix, stirring well. Sip away and wake up!

Makes 5 to 6 servings.