Are you camping this Memorial Day weekend? If so, you’ve got to try this stir fry. It’s incredibly easy and healthy too. There’s no chopping of veggies involved, so the prep work is minimal. We made this last fall on our visit to Great Smoky Mountains National Park.
Another great thing about this recipe and my Campfire Pierogies is that the frozen rice and veggies keep your cooler cold. We had a long drive to the Smokies from Illinois, so starting with frozen foods helped keep the ice in our cooler from melting.
Start by heating up frozen veggies in a little oil. I used one pound sugar snap pea stir fry mix and one pound of broccoli.
Then add frozen rice and baked tofu.
Add teriyaki sauce and cook for 3-4 minutes.
Camp Stir Fry
Serves 4. This recipe works equally well over a campfire.
- 1.5 cups brown rice
- 1 tablespoon cooking oil
- 2 pounds frozen vegetables
- 7 ounces baked tofu
- teriyaki sauce (I used Soy Vay Veri Veri Teriyaki)
- Large Skillet
- Spoon or spatula
- Cutting board
Cook rice according to package directions. Let cool, and then freeze in a plastic bag. Or skip the prep work and buy frozen rice at the supermarket.
- Preheat 1 tablespoon oil in a skillet.
- Add vegetables and cook until heated through.
- In the meantime, cut tofu into 1/2″ cubes.
- Add tofu and rice to vegetables. Cook until heated through.
- Add teriyaki sauce to taste.
- Cook an additional 2-3 minutes and serve.