Monday, September 19, 2011

Ham Fried Rice using 100% Food Storage

Last week I got to teach a class on food storage eggs at the Honeyville Farms retail store in Chandler, Arizona. Have I mentioned before how much I love that place? Well...they've been a hoot-n-hollar to get to know. In fact, I'm teaching again this Saturday on the 52 jar method at 10 AM. This will be a free class. The last one I taught was standing room only. The place was packed! It made me so happy to see the enthusiasm surrounding preparedness!  Now back to the eggs One of my favorite products I've found is the freeze dried scrambled eggs from Honeyville. I especially enjoy using them in breakfast skillet meals and recently discovered a great love for them in Fried Rice! I've used all freeze dried food in this post except for the rice.'s all food storage! How fun is that? Mondays I try to share a good food storage recipe and this is one of my delicious best!
Here are some details on the Honeyville Farms Freeze Dried Scrambled Eggs:

"Each can contains 20 ounces of Freeze Dried Cooked Scrambled Eggs. Each can makes 16 1/2 cup servings.Eggs are a staple of most diets and food storage plans. Honeyville's Ranchers Cut Freeze Dried Scrambled Eggs are fully cooked and make a great addition to your family's food storage. Our Freeze Dried Scrambled Eggs are the perfect solution to camping and hiking trips where weight and cold storage can be an issue. Simply add 1/3 cup of boiling water to 1/2 cup of eggs and let stand. Drain excess water and serve. Goes great with Freeze Dried Cheddar Cheese and Bacon Flavored TVP. Ingredients: Freeze Dried Cooked Scrambled Eggs (liquidwhole eggs, non-fat milk, soybean oil, modified food starch, salt, xanthan gum, citric acid, butter flavor (maltodextrin, natural butter flavor,annato, and turmeric {for color}), pepper).
Shelf Life: Freeze Dried Cooked Scrambled Eggs can be stored for 10 to 15 years in the sealed #10 can (with enclosed Oxygen Absorbers)
under ideal storage conditions (a cool, dry place).

Directions: To make a 1/2 cup serving add 1/3 cup of hot water to 1/2 cup of Freeze Dried Eggs. Stir once, cover and let stand for 5 to 7minutes. Drain off any excess water and serve. Great when rehydrated with Freeze Dried Cheese and Bacon or Sausage Flavored TVP." (from the Honeyville Grain Website)

This is what they look like in the can. They're shelf stable and already cooked!
 They're remarkably easy to hydrate too!
 Now for the fried rice. This is a great way to use up left over rice, or any cooked grain for that matter! Get creative here folks! I love the ham for it's remarkable flavor, but it also works with chicken or turkey.

Chef Tess Ham Fried Rice
1/2 cup freeze dried scrambled eggs, hydrated (set aside)
4 cups cooked white or brown rice, cold (Kamut or quinoa also work) (after cooking measurement)
1⁄4 c dehydrated carrot dices
1⁄2 c freeze dried green peas
1⁄4 c dehydrated chopped onions
1c freeze dried ham
1 T sesame oil
3-4 T soy sauce (to taste)
1 tsp garlic powder or granulated garlic
cracked black pepper to taste

Here are the freeze dried players...
* In a pot, combine carrots, green peas, onions, and and ham with 4 c water. Bring to a boil over high heat.
* Lower the heat and simmer for 10 minutes, or until vegetables and meat are reconstituted and tender. Drain and set aside.
 * Heat a frying pan or wok over medium-high heat. 

Add 1 tbsp sesame oil to the pan or wok, swirling to coat.Add rice, along with the ham & vegetable mixture, to the wok; stir fry for 2 minutes until everything is heated through.
  Stir in egg and soy sauce gently. Season with fresh cracked pepper and garlic powder.
 Soy Sauce is to taste. If you are needing more or less sodium go by your flavor preference here. 

 There you go!  

Hopefully this adds some fresh ideas to your food storage this week! Keep on creating...and I will too!
Your Friend,
Chef Tess

No comments: