Vegetable Fried Rice in a Jar (52 Method Continues)

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

If you are new to  my series on homemade convenience meals you will want to read  the Introduction to the 52 Method It's a very fun way of preparing meals ahead of time for emergencies or every day use.  It's a basic menu planning method for food storage based on meals that your family will eat, having all the ingredients in one quart size jar. ONE jar...easy to find. Easy to plan.  I think it's an idea that's been a long time coming and this is yet another recipe.  You will be using a method called "vacuum pack canning". No liquid or pressure canning is necessary. If you opt to use the freeze dried meat in the recipes, please note:  NOTE: The repacking of Freeze Dried Meat must be done within 24-48 hours of opening the can and must be done in a dry environment. Once repacked you must use an oxygen absorber to make sure there is a vacuum oxygen free environment. Mylar bags can also be used instead of jars, but it is not recommended to use Ziploc bags as the sole source of storage if you are including meat. 

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. 

 Chef Tess Vegetable Fried Rice In A Jar


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. 


To Prepare:
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