Camp Stove Ginger Fried Rice with Rabbit Sausage and Leeks

Fried rice is a camp meal essential. It’s easy to prep, easy to make on a camp stove, and easily elevated to restaurant quality in your camp kitchen! One of my favorite variations is Ginger Fried Rice with Rabbit Sausage and Leek.

This fried rice is a variation of the famous Jean-George’s classic. Of course, elements of the classic recipe have been added for taste (like the rabbit sausage) and elements of the classic recipe have been simplified for camping.

My favorite part of this is the leeks. Leeks add both a sweet and vegetable flavor to dishes. So if you like onions and you like herbs, you will LOVE leeks. In the southern US, people farm leeks only in the spring, but in the Pacific Northwest, they can grow throughout the summer due to the more temperate climate. Best of all, they grow easily in containers as long as you have 18 inches of soil depth. After harvesting, and most importantly, remember to wash your leeks well as dirt can hide in the many layers of the leek.

Steps to Prepping and Packing Camp Stove Ginger Fried Rice with Rabbit Sausage and Leeks

1. Pre-cook your rice. Fried rice is best with day old rice, so through it in a rice cook or make your stove top before you leave to both save time and enhance the taste of your dish!
   
2. Pre-chop your veggies. I don’t mind a lit in nature mis-en-place, but if your space is limited the garlic, ginger and leeks can all be prepped at home. Store the garlic and ginger together to save on space.

Rabbit is also a favorite protein of mine. It is milder than red meat but more robust than chicken. It is extremely adaptable to many recipes from a modern flatbread to a french classic. In this fried rice, the rabbit increases the heartiness and adds fat during the cook.

Best Wines to Pair with Camp Stove Ginger Fried Rice with Rabbit Sausage and Leeks

• Casillero Del Diablo Chardonnay // Chile // A slight nuttiness compliments the flavor of the rabbit.
  
• Treana Blanc // Central Coast, CA // Pairs well with the ginger flavors in the rice.
  
• Et Fille Pinot Noir // Wilamette Valley, OR // For red fans, try a pinot noir and nothing is better than this choice from the Wilmatte Valley.

Camp stoves are the perfect vehicle for fried rice as they mimic the gas butane burners seen in Chinese and SE Asian kitchens. Additionally, the day-old rice allows you to maximize time at camp by using leftover or pre-prepped ingredients.

4.50 from 6 votes

Camp Stove Ginger Fried Rice with Rabbit Sausage and Leeks

Servings 2 people

Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Ingredients

• 3 tbsp sesame oil divided
• 4 oz rabbit sausage
• 1 tbsp ginger peeled and minced
• 2 cloves garlic minced
• 2 cups leeks sliced, green and white parts
• 2 cups cooked short grain rice pre-cooked and cooled, preferably day old
• 2 eggs
• soy sauce for garnish
• red pepper flakes for garnish

Instructions

• Heat 1 tbsp peanut oil on the camp stove in a wok over medium heat. Add sausage and cook until browned on all sides, 3-5 minutes. Removed with slotted spoons and place on a plate lined with a paper towel.
• Add ginger and garlic to wok. Gently fry until crispy for approximately 2 minutes. Stir consistently with care not to burn. With slotted remove from wok. To save space (and minimize the dirty dishes) place ginger and garlic on top of cooked sausage.
• Reduce heat to low, with another tablespoon of oil cooks leeks until tender, about 5 – 7 minutes. Add rice and fry for 2 minutes, stirring constantly. Re-add sausage, garlic, and ginger. Keep warm while you cook the eggs.
• Coat the last tablespoon of sesame oil in a separate non-stick skillet. Individually, crack each egg into a ramekin and then add to the pan. Cover with lid and cook over low heat until egg white is set, approximately 2-3 minutes.
• Add rice mixture to bowls and top with egg. Drizzle with soy sauce and sprinkle with red pepper flakes.

Notes

Getting the perfect sunnyside-up egg is not the easiest for the camp stove novice. This recipe also works with poached, “jammy” and soft-boiled eggs which can be made ahead. Or after an especially tiring day in the outdoors, scramble them with your rice. 

Course: Main Course

Cuisine: Asian, Chinese, Fusion

Keyword: Camp Stove

Did you make this recipe?

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