The following Asian Chicken Fried Rice recipe is from reader Helen O. She notes that it is an ideal way to use some of your long-term storage foods.
Ingredients
- 2 cups cooked white rice, cooled
- ½ cup finely diced onions (you may substitute rehydrated dried onion)
- ¼ cup rehydrated freeze-dried or air-dried green peas
- 1 cup rehydrated shredded carrots (or fresh)
- ¼ cup oil or shortening
- 1 Tbsp. peanut butter
- ½ cup chopped cooked chicken. (Canned chicken will suffice)
- 2 Tbsp. soy sauce
- 2 eggs, or equivalent in dehydrated egg powder
- Spices to suit your taste, including garlic, tumeric, dried hot pepper.
Directions
- In a large, heavy frying pan, heat oil.
- Add rice, onions, chicken, and carrots.
- Stir frequently with spatula until rice begins to lightly brown.
- Add peanut butter, soy sauce, peas, and spices.
- Continue stirring to blend in the flavors.
- As soon as the rice mixture appears to be done, quickly add beaten egg mixture.
- Continue stirring with a spatula until the egg is cooked.
SERVING
Serve while still hot with soy sauce, sweet and sour sauce, or hot mustard sauce.
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Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail [1]. Thanks!