Chicken Stir-Fried Rice
This is another favorite meal while camping. I'll make a big batch (double the recipe) before we go, eat some as a meal, then freeze the amount we are bringing in a gallon Zip-Lock bag. A half gallon leaves us with no leftovers. Next year, we may need to increase it to 3/4 gallon. We usually plan this meal for a busy day since it's so quick. A great day to have it is the day we arrive to camp if it's going to be later in the day, or a day we're gone from camp most of the day.
Directions
12-oz chicken breasts, cut into small pieces
1 tbsp sweet chili sauce
2 tbsp soy sauce
1 garlic clove, peeled and crushed
2 tbsp peanut oil (can use other oil as well).
2 eggs
3 scallions, chopped
1 cerery stick, chopped
1 carrot, diced fine
12 oz cooked rice
2 oz frozen peas
1 red chili, seeded and sliced
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Mix chili sauce, soy sauce, and garlic and place in a dish with the chicken. Let marinate for 4 hours if possible.
Heat peanut oil in wok or large pan. Lightly beat one egg at a time and pour into the pan. Cook it on both sides like an omelet. Slide it onto a cutting board to cool. Repeat with the second egg. Cut the omelet into strips or diced (my kids prefer diced). Set aside for later.
Add more peanut oil to the pan and cook the scallions, celery, and carrots for 3 minutes over medium heat. Remove the vegetables and set aside.
Increase the heat of the pan to high, remove the chicken (keeping the marinate) and add the chicken to the pan. Cook the chicken until done. Add the rice, frozen peas, and vegetables to the wok. Pour in the marinate, top with chili pepper and diced omelet.
Once cool, place in a gallon Zip-Lock bag and freeze. We tend to roll it up like a burrito shape. Freezing it flat too, just depends on how you want to pack your cooler.
At campground:
Pan 1:
Heat sesame oil in pan, add frozen stir-fried rice. Cook until warm.
Cooking chicken stir-fried rice the first night in Arches National Park