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


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.


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.


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.


*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.

Frozen Orange Frappe

If you are feeling sick, especially with a head cold or sinus infection, nothing feels/tastes as good as fresh squeezed orange juice. Add in ice, and it’s like a milkshake that is easy on the body to sip. I made these for Kirk last week while he fought a bug that sapped his voice for days. It really soothed his throat.

Frozen Orange Frappe


  • 1 cup freshly squeezed orange juice
  • ½ cup whole milk or full fat coconut milk
  • ¼ cup powdered sugar
  • 16 ice cubes (1 tray)


Add everything to a high-speed blender, process until smooth.

Serve with wide straws immediately.

Serves 2.

Applesauce Oat Bars

While the snow keeps falling (seriously, I am OK with it being done for the winter!) I was in the house most of the day yesterday baking. I was in the mood to bake old school, and these applesauce oat bars fit that perfectly.

Applesauce Oat Bars


  • 3 cups quick-cooking oats
  • 1 cup all-purpose flour
  • 1 cup dried fruit, small bite size (used pineapple)
  • 1 cup unsweetened coconut
  • 2/3 cup packed brown sugar
  • 2 tsp ground cinnamon
  • 2 tsp baking soda
  • 1 cup unsweetened applesauce
  • 1 stick butter melted (½ cup)
  • 1 large egg


Preheat oven to 350°, lightly oil a glass 9×13″ pan.

In a large bowl, mix together the oats through baking soda.

In a small bowl, whisk together the applesauce, butter and egg. Pour over the dry ingredients, stir in  (you may need to use hands to get it mixed well).

Scrape into the prepared pan, pat down firmly.

Bake for 25 minutes, until golden on top.

Let cool on a rack, cut into bars or wedges.

Store in a sealed container, or freeze for later eating.


Handcrafted Ketchup

Take one family full of kids who love ketchup, and me who forgot to put it on the shopping list. Then add in one massive storm of snow and ice, and we ran out. So I got cooking and made up a batch of handcrafted ketchup. Which tastes so much better, and has an adult taste profile. All that, and it costs less than corn syrup free ketchup at the store….and that is even with using organic ingredients! Fair warning….your home will smell like it for a while, but it’s a really warm and tasty smell!

Handcrafted Ketchup


  • 2 Tbsp avocado or olive oil
  • 1 medium yellow onion, peeled and chopped
  • 2 14.5 ounce cans diced tomatoes
  • 8 ounce can tomato sauce
  • 1/3 cup brown sugar
  • 1/3 cup apple cider vinegar
  • 1 Tbsp molasses
  • 1 Tbsp Worcestershire sauce
  • 4 tsp granulated garlic
  • ¼ tsp ground cinnamon
  • ¼ tsp ground allspice
  • ¼ tsp ground ginger


Heat a large non-reactive saucepan (stainless steel or coated) over medium heat, add in oil and onion. Saute for 8 to 10 minutes, stirring often.

Add in the tomatoes, tomato sauce, brown sugar, vinegar, molasses, Worcestershire sauce, and spices.

Bring to a simmer, stirring. Lower the heat so it just simmers and cook for 45 minutes, stirring often. Keep an eye on it so you don’t scorch it.

Take off the heat and let cool for a bit, stirring to help it cool.

Transfer to a high-speed blender, cover lid with a clean kitchen towel, process until smooth.

Pour into a quart mason jar and let cool in refrigerator uncovered. Put on a lid once cooled.

Ketchup is good for a month stored in refrigerator.