Be the first to A camping recipe from Susan Case-Ciesielski. Any variation of meat/shrimp/veggies work well with this fried rice dish. Our Scouts love this recipe with garlic bread.
Prep Time: 1 hour
Cook Time: 20 minutes
Ingredients:
- 1 cup cooked rice
- 1 pound smoked sausage
- 1 egg, beaten
- 1 pound frozen peas
- 1 red pepper, chopped
- 1 can sliced water chestnuts
- 3 scallions, chopped
- 1/4 cup vegetable oil
- salt and pepper to taste
- additional sesame oil, if desired
Preparation:
Cook rice ahead of time and toss with 3 tablespoons of vegetable oil and 3 tablespoons of sesame oil, then pack in a zip-lock bag and store in the cooler, along with the frozen peas, until ready to use.
In a large skillet, brown sausage, cut into bite-sized pieces, and drain fat after browning. Add rice and 3 tablespoons of vegetable oil (add more oil during cooking if needed). Allow rice to brown a bit on the bottom, then toss. When rice looks sufficiently golden, add beaten egg, stirring to break up large pieces. Add peas and red pepper. Cook until peas are tender. Add water chestnuts to warm through. Lastly, add scallions, salt and pepper to taste; add more sesame oil if needed.
In a large skillet, brown sausage, cut into bite-sized pieces, and drain fat after browning. Add rice and 3 tablespoons of vegetable oil (add more oil during cooking if needed). Allow rice to brown a bit on the bottom, then toss. When rice looks sufficiently golden, add beaten egg, stirring to break up large pieces. Add peas and red pepper. Cook until peas are tender. Add water chestnuts to warm through. Lastly, add scallions, salt and pepper to taste; add more sesame oil if needed.
Servings: 6
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