EASY Vegetable Fried Rice // Trail Food Ideas For Hiking [Plant-Based Trail Snacks]

By Peaceful Cuisine · 35 min

Ingredients

Instructions

1. Wash the jasmine rice and cook it in a rice cooker with the water.
2. Finely chop the garlic and fry it in olive oil with the cumin seeds in a heated pan.
3. Cut the onion, eggplant and zucchini into bite-sized pieces, add them to the pan and keep cooking.
4. Sauté the vegetables until tender, then season with salt, beet sugar and soy sauce.
5. Mix the cooked rice with the vegetable mixture.
6. Spread the mixture on dehydrator trays and dry at 57°C for about 6 to 12 hours.
7. When dry, add the nuts and black pepper, divide into thirds and vacuum-seal.
8. To rehydrate, boil 350ml of water, add the trail food, cover and wait 10 minutes.

Summarized from Peaceful Cuisine's video. Watch it for the details.

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