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Camp cooking can be as complicated or simple as you want it to be. If you would like to prepare quick and easy but healthy meals as you’re camping, camp cooking doesn’t even need to require a flame. However, if you are considering ridding your camping trip with a feast, then camp cooking can allow you to make warm, healthy foods which are as good as you can create them at home in your kitchen.

Camp cooking doesn’t need to be limited to sandwiches and baked potatoes wrapped in aluminum foil. Almost any cooking process you use in the kitchen can be replicated around the home. For instance, use a dutch oven or pit cooking to bake your meals. You could also easily fry foods at a pan over a grill, or boil, braise and beverage. What kind of camping cookware is best for you? Camp cooking and cleanup may be easy or a hassle, and it all starts with great camping equipment.

Some pots/pans come in places that mate collectively or"nest" for storage and also allow you to tuck a spoonful of gas within them. This comes in handy when you’re wanting to save room while camping.

Following are some camping items to take with you if you’re thinking about preparing some meals around the home. These frequent kitchen items will allow you to replicate yummy meals when you’re out of doors.

• Salt and pepper • Other your favorite herbs and spices • Cooking oil • Pot holder

• Aluminum foil

• Cutting knives • Cutting board • Mixing bowl

If you have only a couple campers and are looking for some simple camp cooking, try the easy and quick technique of tin can cooking. All you’ll need is a fresh tin can – a 1 gallon size can works well. Your source of heat can be a small campfire, or if wood burning is prohibited, a small buddy burner may work well, which may be located at sporting good stores or online. Put your meal from the tin can and simply heat the contents of your can over a flame. You’ll have a hot meal ready in seconds. This technique works great for soups, beans and poultry.

A more time-consuming camp cooking technique which also produces tasty meals is pit cooking. It’s also a great camp cooking system if you’re using a dutch oven or cast iron cookware. Pit cooking calms your food by heating stones and coals that are buried in the floor. As the rocks cool , their emitted heat cooks the food. To pit cookfirst dig a hole that’s about three times bigger than your cookware. Line the pit with rocks and create a fire in the center. Once the fire has burnt rapidly for about an hourpush the warm coals and stones into the center. Layer your wrapped meals covered skillets on top of the rocks and coals and place more on top. Following a couple of hours, you will have some tasty camp food to relish.

We hope you got benefit from reading it, now let’s go back to pork fried rice recipe. You can cook pork fried rice using 11 ingredients and 6 steps. Here is how you do that.

The ingredients needed to make Pork Fried Rice:

1. Use Olive oil
2. You need 2 cups cooked white rice (I used jasmine and also cooked it in homemade chicken stock)
3. Get 8-12 oz thin cut pork (sliced)
4. Use 4 chopped green onions (all parts)
5. Use 1 medium carrot (minced)
6. Use 6-8 oz shiitake mushrooms (sliced)
7. Take 8-12 oz Napa cabbage (sliced)
8. Prepare 2 eggs, beaten
9. Take 2-3 tbs soy sauce
10. Get 2-3 tbs sesame oil
11. You need to taste Salt & fresh ground pepper

Instructions to make Pork Fried Rice:

1. Heat oil over medium high heat. Add chopped green onions. Cook for 2-3 minutes and then add carrots. Cook carrots for another 3 mins or so and add the sliced pork, along with salt and freshly ground pepper.
2. Cook pork until almost done. Add mushrooms. Cook mix until mushrooms are softened and starting to brown and pork is cooked through.
3. Add the Napa cabbage and cook a few more minutes, until it softens and wilts.
4. Mix the soy sauce and sesame oil together in a separate container. Add the cooked rice and mix well. Add as much of the soy/sesame oil mix as desired and stir to combine.
5. When everything is mixed, move it to the edges of the pan to create a well in the middle. Add beaten egg to the center and scramble until done.
6. Mix everything together. Taste for additional seasonings and add additional soy/sesame oil if needed. I usually use somewhere between 2-3 tbs of each for the dish and rarely go over this. Serve.

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