Chicken Fried Rice

Chicken Fried Rice

This is a hands on recipe, for showing off with. It isn’t what I would classify as a simple recipe, due to all the steps, but it isn’t hard to make. For car camping, base camping, cabin and RV boondocking it is a great meal to serve. And it will serve at least 3 hearty appetites.
Chicken Fried Rice
Ingredients:

At home:

Pack the rice through ginger in a quart freezer bag. Tuck the chicken, oil and soy sauce packets with it. Wrap your eggs in paper towels and tuck into your mug for safety. (See notes below for using dried eggs.)

In camp:

Place the freezer bag into an FBC Cozy. Add 2¾ cups boiled water into the freezer bag. Stir well, seal tightly and put in a cozy for 15 minutes. (See notes for using a second pot)

Heat the oil in a trail wok or 2 Liter non-stick pot* (wide and shallow works best) over medium heat, add eggs, cook until done, stirring occasionally. Lower heat if you can to very low. If you cannot, keep the pan just above the flame, not resting on the stove.

Stir in rice, chicken and soy sauce (to taste). Toss till mixed, stirring constantly till heated through and smelling fantastic.

Serves 3.
Notes:
Eggs are fine for first night out (and can carry for a couple days if in un-cracked shells if you buy unwashed eggs from a local chicken owner).
To make this meal shelf stable pick up freeze-dried eggs instead and carry two eggs worth in a small zip top bag (this is usually ¼ cup powdered eggs and add in 6 Tablespoons cool water to equal 2 fresh eggs). Add the called for water into the bag, seal the bag tightly and shake till mixed. Proceed as with fresh eggs. This will be thin, but cook quickly.
The recipe uses what we call ‘FBC Hybrid’ where you prepare part of the meal in a freezer bag (FBC Style) then finish cooking in your pot. This allows use of only one pot instead of having to carry two. You can also prepare the rice in your pot, then transfer to a bowl (or a clean bag) while you heat up the oil, if desired. If car camping or in an RV, use a 2 Liter pot to make the rice, then a 3 Liter pot to fry it up in. 3 Liter will be easier to stir fry it in, but a wide 2 Liter will do it, it’ll just be more crowded.
I don’t normally use non-stick pots, but in this recipe cleanup will be far easier if you do.
I used lower sodium soy sauce. 2 teaspoon isn’t much, so add as much as you like. Coconut aminos have even less sodium if concerned about sodium intake.