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Our take on the traditional Korean fried rice dish, loaded with fresh vegetables and red pepper sauce. Flavourful to the last bite!
Each pouch makes 2 servings.
Ingredients: White rice, carrots, potatoes, textured vegetable protein (defatted soy flour), red peppers, spinach, garlic, onions, shallots, corn syrup, red pepper powder, cooking rice wine, soybeans, glutinous rice, salt, rice flour, koji
1. Add 2 cups of hot water to the heat resistant pouch (or to the fill line).
2. Seal pouch and wait for 15-20 minutes. Shake occasionally.
3. Enjoy and compost pouch after use.
Hi! I'm Melanie. I am a marine biologist turned food entrepreneur and the founder of Backcountry Wok.
In 2017, one backpacking trip changed it all. Despite the postcard-worthy scenery, what stuck with me was the garbage bag of meal packaging we accumulated.
In addition, the camping meals were not nutritious and had little flavour diversity. With my background in sustainability and love for cooking, I knew this was a problem I could solve!
Today, Backcountry Wok offers sustainable and healthy meals for people on the go - in nature, at work, or anywhere convenient food tends to be unhealthy, bland, and in single-use packaging, with a portion of profits funding outdoor education and sustainability programs for youth.
Follow us and say hi on our socials below. Building community and connection is one of my favourite parts of running Backcountry Wok.
Join us in inspiring sustainable, nutritous and inclusive adventures! #wokonthewildside