Campfire Egg Fried Rice in a Long Handle Wok
Fire up your taste buds with this fiery egg fried rice, infused with smoky flavors over a live-fire. This vibrant dish combines protein-packed eggs with cooked rice, crisp vegetables, and a kick of chili and turmeric, perfect for adventurous campfire gatherings. Enjoy a satisfying mix of spices and textures that will make your outdoor cooking unforgettable.
ingredients
- 4 eggs
- 2 cups cooked rice
- 1 tablespoon chili powder
- 1 teaspoon turmeric powder
- 2 green onions, chopped
- 1/2 teaspoon salt
- 1 veg Maggi cube, crumbled
- 2 tablespoons cooking oil
- 1/2 cup corn kernels
- 1/2 cup French beans, chopped
steps
- 1.
Set your Barebones Long Handle Wok over a live fire, ensuring it's stable and secure.
- 2.
Drizzle the cooking oil into the wok, allowing it to heat up until it shimmers.
- 3.
Crack the eggs into a bowl, whisking them lightly before pouring into the wok. Scramble them until fully cooked.
- 4.
Push the scrambled eggs to one side of the wok and add the cooked rice to the other side.
- 5.
Evenly sprinkle the chili powder, turmeric powder, and salt over the rice, mixing well to incorporate the spices.
- 6.
Toss in the corn kernels and chopped French beans, stir-frying for 3-4 minutes until tender and vibrant.
- 7.
Crumble the veg Maggi cube over the mix, combining everything thoroughly for an even flavor.
- 8.
Fold in the chopped green onions and let cook for another minute for a fresh finish.
- 9.
Remove the wok from the fire, serve hot, and relish the fiery aroma and zesty kick with every bite.
