Backcountry Fried Rice

Backcountry Fried Rice

Backcountry Fried Rice 

Megan holding fried rice in a backpacking pot


Craving takeout on the trail? This easy Backpacking Fried Rice should do the trick!

Makes 2 servings


In one bag combine:
1 cup dehydrated or freeze dried veggies
1 vegetable bouillon cube
½ teaspoon brown sugar
½ teaspoon ground ginger
¼ teaspoon garlic powder
¼ teaspoon salt, (omit if your bouillon is super salty)
2 soy sauce packets

In a second bag:
1 cup instant rice

In a third bag:
¼ cup OvaEasy egg crystals


  • At home, assemble all ingredients in bags as listed above.
  • In camp, mix ¼ cup OvaEasy egg crystals with 3 oz. water in your cookpot and stir to blend. Place the cookpot on your stove over low heat and scramble, stirring frequently so the egg doesn’t stick to the bottom. Once cooked, remove and set aside.
  • Add 1 ¼ cup water and the contents of the veggies + spices bag to the pot. Bring to a boil, then reduce the heat and simmer until the veggies are soft, about 5 minutes.
  • Add instant rice, stir, and remove the pot from the heat and cover. Let sit for 5 minutes.
  • Return the egg to the pot and stir to combine and re-warm the eggs.


Our Near Zero Titanium Pot would be perfect for making this recipe! Check it out HERE!

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