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:
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| Vegetable Fried Rice in a Jar |
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 everyday 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. I used Chef Tess Thrive Life for the food in this post.
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!
Ingredients in the jar:
1 cup freeze dried scrambled eggs
1 cup long grain rice
1 cup freeze dried Vegetable Mix of your choice (corn, peas, carrots)
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 cup Soy 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!
Always My Very Best,
Your Friend Chef Tess
