Backcountry Shrimp Fried Rice
Backcountry Shrimp Fried Rice
Okay, this recipe is killer. The sweetness of shrimp, combined with the crunch of vegetables, and the aromatic essence of spices and seasonings will not disappoint. It's also packed with over 44g of protein and 61g of carbs – making it a fantastic meal to refuel on adventures. COOKING METHOD: Dehydrating
- 1 Dehydrator
- 1 Frying Pan
Raw ingredients needed (measurements before dehydrating):
- 6 shrimp, medium or large, peeled & deveined
- 1 egg or 1 tbsp egg powder
- 1 cup rice, cooked (or substitute with minute rice - see notes)
- ¼ cup green peas, fresh or frozen
- ¼ cup carrots, fresh or frozen, chopped
- ¼ cup corn, fresh or frozen
- 2 tbsps white onion, chopped
- 1 heavy pinch garlic powder
- 1 heavy pinch ground ginger
- 1-2 tbsps soy sauce
- 1 pinch salt, or to taste
- 1 pinch pepper, or to taste
Shrimp Marinade (optional - see notes)
- 2 tbsps teriyaki sauce
- 1 tbsp sriracha sauce, or other hot sauce
- 2 tsps brown sugar
- 1-2 tbsps lemon or lime juice
Ingredient measurements for final recipe (once ingredients above dehydrated)
- 6 dehydrated shrimp
- 1 tbsp dehydrated egg or egg powder
- ¾ cup dehydrated or instant rice
- 1 tbsp dehydrated green peas
- 1 tbsp dehydrated carrots
- 2 tbsps dehydrated corn
- 1 tsp dehydrated white onion
- ½ tsp garlic powder
- ½ tsp ground ginger
- 1-2 tbsps soy sauce *see notes
- 1 pinch salt, or to preference
- 1 pinch pepper, or to preference
If marinating shrimp (see notes):
- 1. Combine ingredients in a container with shrimp. Marinate in fridge for 20-30 minutes.
- 1. Disperse shrimp on dehydrating tray and dehydrate at 160℉ for approx 6 hours.
- 2. While shrimp is dehydrating, prepare the vegetables and egg. Start with scrambling the egg: avoid using oils in the pan if possible. Once cooked, set aside.
- 3. If using raw carrots (not frozen), cut into ¼″ thick quarters and blanch for 2 minutes. Set aside.
- 4. Dice onion and set aside.
- 5. Measure out peas and corn. Set aside.
- 6. Once shrimp is done dehydrating, remove from dehydrator and store in an airtight container.
- 7. Disperse egg and all vegetables (use mesh tray inserts) and dehydrate at 135℉ for approx 4-6 hours.
- 8. While vegetables and egg are dehydrating, cook rice. Scoop out 1 cup of cooked rice and mix in soy sauce. (This is to add extra flavour in the rice and eliminates the need to pack out sauce). Set aside. (*Omit this step if using minute rice)
- 9. Once vegetables and egg are done dehydrating, remove and store in an airtight container.
- 10. Disperse rice in dehydrator on a mesh liner, doing your best to avoid overlapping. Break up any large clumps. Dehydrate at 135℉ for approx 2 hours. (*Omit this step if using minute rice)
- 11. Combine all ingredients into a sealable container.
- For extra flavour in the shrimp, marinate for 20-30 minutes. This is not necessary, only a preference
- You can swap the rice with minute rice, but will need to bring some soy sauce to add to dish while rehydrating.
- You can dehydrate frozen vegetables
- Dehydrating time may vary (the thickness, water and fat content of the ingredients, as well as the humidity and altitude of your environment will impact dehydrating time)
- Scroll down for storage guidelines
- Check out our post Where to Buy Dehydrated and Freeze-dried Ingredients.
- Learn more about dehydrating from our Dehydrating 101 post
Serving: 1gCalories: 458kcalCarbohydrates: 61gProtein: 44gFat: 5gSaturated Fat: 2gCholesterol: 160mgSodium: 900mgFiber: 4gSugar: 6g
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How to "rehydrate" before consuming:
- Add 1 cup boiling water
- Let sit for approx. 15-20 mins
- Stir & enjoy
- Use a container with a lid to contain as much heat as possible… Have a packable insulated container? Even better.
- After soak time is finished, add more hot water if you find the meal dry or crunchy.
- Keep stored in a sealable bag or container
- Tip: Vacuum sealing can more than triple the shelf life
- Keep stored in a cool, dry and dark place
- For longer term storage, store in your freezer (especially if not vacuum sealed)
- When dried properly, this is safe stored at room temperature for 2-3 weeks, or 6 months in the freezer.
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The Foodie Behind the Screen
Hi there! I'm Bri.
I create and share nutritious and flavourful recipes for outdoor enthusiasts and adventure seekers.