This recipe is good
for the first couple of days on the trail. It is
also a good fixed camp recipe that can be made in
large quantities by changing the ingredients. Remember
to protect the items like peppers in a large plastic
container that can be squished.
Ingredients: (serves 8)
- 8 cups of instant Minute Rice
- 4 cans of white chicken meat chunks
- 1 small green pepper
- 1 small red pepper
- 1 small onion
- 1 small can of mushrooms, drained
- 1 medium can of pineapple chunks, drained
- 1 6 - 8 oz bottle of teriyaki sauce or teriyaki
marinade
- 1 or 2 small carrots
- Cooking oil.
Directions for preparation:
Slice onions and peppers
into thin strips. Cut in half if too long. Slice
carrots into very thin slices.
Boil 8 cups (2 qts) of water in a large pot. Add
the instant rice and stir to wet all rice. Remove
from heat. Cover and let stand for five to six
minutes until all water is absorbed.
Fluff with fork or spoon.
In different large pot or skillet, heat a couple
of ounces of vegetable oil. Add sliced peppers,
onion and carrots. Sauté with medium -
hot heat until onion starts to become transparent.
Add chicken with juice, mushrooms. Add teriyaki
sauce to flavor and sauté until chicken
is hot through and mixture is steaming. Stir as
needed.
Add chicken and vegetables mixture to rice, stir
to combine and serve.
Can also be served as bed of rice with chicken/vegetables
over top and with extra sauce available.
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