September 15, 2020
By Jenny Nguyen-Wheatley
Tired of eating the usual meals at camp or on the trail? This Teriyaki Beef Jerky Fried Rice Recipe delicious and will be a crowd pleaser.
Aside from the eggs and green onions, none of the ingredients in this recipe require refrigeration. If you’re in the backcountry, with no access to a small refrigerator or cooler, simply opt for farm fresh eggs that don’t need to be refrigerated and skip the green onions.
Prep time: 20 minutes
Cook time: 15 minutes
- 4 ounces Old Trapper Teriyaki-style beef jerky, cut into small pieces
- 2 cups uncooked long grain white rice
- 4 cloves garlic, chopped
- Half a small onion, chopped
- 2 tablespoons oil
- Soy sauce, to taste
- Sriracha sauce, to taste
- 2-3 eggs
- Canned peas and carrots, to taste
- Chopped green onion (optional)
- Salt and pepper, to taste
- Cook white rice according to package directions—different rice varieties and brands will have their own set of directions. But before you put the rice on the heat, add the Old Trapper beef jerky to the pot so the jerky can soften while the rice cooks.
Note: To save time, you can cook the rice and jerky ahead of time at home. Store the cooked rice and jerky in a zip-top bag and stick it in your cooler until you’re ready to prepare the fried rice at camp. Old rice actually works better for fried rice.
- In a large pan, heat 1 tablespoon of oil over medium-high heat and cook onion with a pinch of salt until softened and slightly browned. Add garlic and sauté for 30 seconds until fragrant. Move onion mixture to a cooler part of the pan or transfer to a small bowl.
- Add the remaining oil to the pan and pour in the cooked white rice with jerky. Allow the rice to sit for a minute or two in the oil to brown and then mix in the onion/garlic mixture.
- Season with soy sauce, Sriracha, salt, pepper and stir in eggs. Stir fry until eggs are no longer wet. Turn off heat and stir in canned peas and carrots. Garnish with chopped green onion if you have it. Cilantro tastes great, too.