Bag 1

• Basmati rice - ½ cup or 72 grams

• Dried peas - 1 Tbsp or 11 grams

• Dried shrimp - 1 Tbsp or 8 grams

• Dried corn - 1 Tbsp or 4 grams

Bag 2

• Fried shallots - 2 Tbsp or 12 grams

• Real bacon bits - 1 Tbsp or 11 grams

• Peanuts - 1 Tbsp or 10 grams

• Egg powder - 1 Tbsp or 8 grams

• Sesame seeds - 1 tsp or 3 grams

• Vegetable stock - ½ tsp or 3 grams

• Dried onion - ⅛ tsp or 1 gram

• Dried garlic - ⅛ tsp or 1 gram

• Dried ginger - ¼ tsp or 1 gram

• Szechaun pepper - ¼ tsp or 1 gram

• Ground chilli - few pinches

• Salt, pepper - few pinches

Container - sauce mix

• Soy sauce - 1 tsp or 7 grams

• Sesame oil - ¼ tsp or 1 gram

• Peanut oil - ¼ tsp or 1 gram

• Chilli sauce - few splashes

• Water - 2 cups

Vegetarian option

• Dried tofu - 10 grams

• TVP mince - 1 Tbsp or 7 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 container.
  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 pot with 2 cups of water for a minimum of 30 mins.
  2) Then bring the pot to the boil and simmer for 7-8 mins.
  3) Add the contents of Bag 2 (spice mix), stir through and cook for another 1-2 mins till the water has evaporated.
  4) Drizzle the sauce over the rice and serve.

For something really different, try it with dried bamboo. This will add a unique flavour. Dried bamboo is available at any good Asian shop. Just pop it in with Bag 1 (rice mix). 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/