Okay...It's really not fried rice. I don't fry it. It's a lot healthier that way and my family hasn't noticed a difference. However, I can say that all eight cups of cooked food looked like this before cooking:
|Vegetable Fried Rice in a Jar|
This week's recipe is one that I converted from one of my favorite food storage meals, Ham Fried Rice. Originally it was for a cooking class on how to use freeze dried and dehydrated eggs . It's been a long-time favorite at our house without the ham because of my husband's vegetarian preferences. This one got added to the food storage meals-in-a-jar with the advent of Soy Sauce Powder into my life. Special thanks to Honeyville Farms for the food used in this post. I'm a big fan!I will be in Salt Lake City Utah and Brigham City Utah next week teaching several classes on food storage at the Honeyville Farms retail stores there. If you want to come see me at one of these free classes, the date and time information is here. I'm currently writing a food storage cookbook for Honeyville as well, and yes, it will include the 52 method jar meals along with a lot of amazing recipes for using food storage. I don't have a solid time that it will be done, but it is near completion on the writing end.
I have had a lot of fun with freeze dried scrambled eggs. I didn't know if I would like them at all.
In the can, they are cooked and freeze dried pieces of scrambled egg. They are different than egg powder or egg crystals. They can only be used for meals where it calls for cooked eggs. Fried rice is a perfect fit for this!We enjoy them in breakfast burritos and skillet meals.
Ingredients in the jar:
1 cup freeze dried scrambled eggs
1 cup long grain rice
1 cup freeze dried Vegetable Mix
1/4 cup freeze dried onion
1/4 cup freeze dried celery
1/4 cup freeze dried bell peppers
1/4 cup freeze dried mushrooms
1T Haco vegetarian ham base or 1T chicken bullion (chicken won't have a smoky flavor)
1/8 tsp red pepper flakes
2 tsp garlic granules (or powder)
1/2 cupSoy Sauce Powder (shake it down into the vegetables when you add them)
Put all ingredients in a jar. I use a funnel. In order to get it all in, you will need to shake the soy sauce powder into the vegetables. Top with a 300 cc oxygen absorber to make the meal shelf stable. This is good 5-7 years. I't great for emergency food storage or to use for dinner during a busy week.
Bring 4 cups of water to a rolling boil in a gallon size pot with a tight fitting lid. Combine contents of the jar with the boiling water. Stir. Reduce heat to very low. Cover and simmer very low 20-25 minutes until all the rice is cooked and the vegetables are tender. Serve hot. Yield 8 cups of cooked Vegetable Fried Rice.
There you go! Have fun with this one! Get the Printable Version.
Always My Very Best,
Your Friend Chef Tess