Camp Griddle Chicken Fried Rice with Ginger and Scallions
Heat a griddle over a two-burner camp stove to medium-high. Sear marinated chicken pieces to 165°F, scramble eggs on the open griddle, then press in cold cooked rice and veggies until hot and crispy at the edges. Toss with soy sauce and scallions. It takes about 40 minutes start to finish.
Fried rice is made for a flat-top. You get a big hot surface, room to keep each ingredient apart, and crispy rice edges that a pot can't give you. Everything cooks in one place, so there's only one thing to scrub at the end.
The trick is cold rice. Cook it at home, chill it fast, and pack it in the cooler. Cold rice fries up separate and toasty instead of turning to mush. The chicken marinates in the cooler while you drive, so dinner moves quickly once the griddle is hot.
Camp Griddle Chicken Fried Rice with Ginger and Scallions
- Prep
- 15 min
- Cook
- 25 min
- Serves
- 4
- Difficulty
- Easy
- Heat
- Medium-high griddle (about 375°F)
- Pack weight
- 4 lb
- Campfire
- Camp stove
- Backpacking
- Cooler required
- Two burners
- Low water
- A few dishes
- Prep ahead
Ingredients
Gear you'll need
- Flat-top griddle that fits a two-burner camp stove
- Two-burner camp stove and fuel
- 2 metal spatulas
- Instant-read thermometer
- Cutting board and knife
- Zip-top bag for marinating
- Small mixing cup
- Cooler with ice
Steps
-
Marinate the chicken
Toss the chicken, 2 Tbsp soy sauce, cornstarch and a pinch of pepper in a zip bag. Seal it and keep it in the cooler for at least 15 minutes, or up to 24 hours if you mix it at home.
-
Mix the sauce
In a small cup, stir the 3 Tbsp soy sauce, vinegar, sesame oil, garlic, ginger and chili sauce if using. Keep this separate from the raw chicken bag. Never pour the chicken marinade into it.
-
Heat the griddle
Set the griddle over both burners on medium-high and heat for 5 minutes. Add 2 Tbsp neutral oil and spread it with a spatula.
-
Sear the chicken
Spread the chicken in one layer, leaving the marinade in the bag. Cook 6 to 8 minutes, turning once or twice, until browned. Check a few of the biggest pieces with a thermometer. They must read 165°F.
-
Cook the veggies
Push the chicken to one side where it's cooler. Add the remaining 1 Tbsp oil, the peas and carrots and the green onion whites. Stir for 2 to 3 minutes until hot and fragrant.
-
Scramble the eggs
Clear a space on the hot griddle and crack in the eggs. Break the yolks and scramble for about 1 minute until fully set and firm, with no runny spots. Chop them up with the spatula.
-
Fry the rice
Crumble the cold rice over everything, breaking up clumps with your fingers as you go. Press it flat with a spatula, let it sit 1 to 2 minutes, then flip and repeat for 6 to 8 minutes. The rice should be steaming hot and a little crisp.
-
Sauce and serve
Pour the sauce over the rice and toss for 1 minute. Taste and add salt or pepper if needed. Top with the green onion tops and serve straight from the griddle.
Trail Notes
Cook the rice at home, spread it on a tray to cool fast, and get it into the fridge within an hour. Pack it in a sealed container in the cooler and use it within 2 days. You can also cut and marinate the chicken at home and freeze it flat to help keep the cooler cold.
Keep the chicken, eggs and rice at 40°F or below until you cook. Wash hands, knife and cutting board after handling raw chicken, and don't let cooked leftovers sit out more than 2 hours (1 hour if it's over 90°F).
For a vegetarian version, use 14 oz of pressed extra-firm tofu cut in cubes, and fry it until golden, about 8 minutes. Use diced cooked ham or pre-cooked shrimp if you want something quicker; just warm them through.
Scrape food bits into a bag and pack them out. Don't rinse oily scraps into the ground. Wash the griddle at camp with hot water in a basin, strain out the bits, and scatter the gray water well away from water sources and campsites.
Campers ask
Can you make fried rice on a camp griddle?
Yes. A flat-top gives you lots of hot surface to crisp the rice and keep the chicken, eggs and veggies from steaming. Use medium-high heat and cook in batches if your griddle is small.
Do I really need cold rice for fried rice?
Cold, day-old rice is best because it's drier and fries up in separate grains. Fresh rice turns gummy on the griddle. Chill your rice quickly after cooking and keep it in the cooler until you cook.
How do I keep rice from sticking to the griddle?
Get the griddle fully hot before adding oil, and use enough oil to coat the surface. Let the rice sit a minute or two before you flip it so it forms a crust and releases easily.
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