Bag 1

• Basmati rice - ½ cup or 105 grams

• Dried peas - 1 Tbsp or 11 grams

• Dried mushrooms - ½ cup or 7 grams

Bag 2

• Fried shallots - 2 Tbsp or 12 grams

• Peanuts - 1 Tbsp or 10 grams

• Beef stock - 1 tsp or 6 grams

• Ground ginger - ½ tsp or 2 grams

• Chinese five spice - ½ tsp or 1 gram

• Dried onion - ½ tsp or 1 gram

• Dried garlic - ⅛ tsp or 1 gram

• Ground chilli - few pinches

• Salt, pepper - few pinches

• Chinese sausage (keep separate) - 1 each or 45 grams

• Olive oil (keep separate) - 1 Tbsp or 15 grams

• Soy sauce (keep separate) - 2 Tbsp or 36 grams

Vegetarian option

• TVP beef slices - 6 each or 10 grams

• Dried tofu - 10 grams

• Vegetable stock (keep separate) - ½ tsp or 3 grams

• At home preparation

  1) For the vegetarian option break the tofu up into small chunks.
  2) Label the bags and place all ingredients into the allocated bags and containers.
  3) Copy or print out Method at camp and keep together with the bags.

• Method at camp

  1) Soak the contents of Bag 1 (rice mix) in a bowl with 2 cups of water for at least
  20 mins.
  2) Chop the sausage and fry in a pan with the olive oil until the sausage is brown (about
  2 mins).
  3) Add the soaked rice mix to the pan then add the contents of Bag 2 (spice mix) and stir through.
  4) Cook for 6-7 mins stirring occasionally.
  5) Serve with a drizzle of soy sauce.

For a larger serve, add an extra ¼ cup of rice and water. Note that any variation will change the nutritional value.

This recipe is from the awesome Xtreme Gourmet book. You will find many more recipes and really helpful information on nutrition for your adventures. https://xtremegourmet.com/