Ramyeon fried rice for camping
Crushed instant ramyeon noodles meet cooked rice and fully set egg in one pan. A playful Korean-fusion campsite meal with little washing up.
AI-generated cooking illustrations. Follow the written quantities and instructions.
Ingredients
2 servings
Everyday kitchen measurements
For 2 servings. Use a small 180 ml paper cup, a level eating spoon (about 15 ml) and a small teaspoon (about 5 ml).
How to fill the cup and spoons
Use the same cup and spoons throughout. Their sizes vary, so these amounts are approximate. Spoon flour in loosely and level the top without pressing. Measure vegetables after chopping, without packing them down. The amounts in g/ml are the original reference quantities. For part of a pack, use the specified pack weight and divide the contents evenly.
King Arthur Baking-
Essential
Choose a packet you know; use only half its seasoning first to control salt and heat.
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Essential
Use pre-cooked rice transported cold in a cooler. This recipe does not include cooking dry rice.
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Substitute available
If Large eggs — 2 is unavailable
If eggs are unavailable, use 100 g firm tofu crumbled into the hot pan and cook until steaming; texture and flavour change.
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Essential
Enough to soften crushed noodles; let most water evaporate before frying the rice.
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Substitute available
If Neutral cooking oil — 1 level tablespoon (15 ml) is unavailable
If neutral oil is unavailable, use the same amount of canola or sunflower oil.
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Optional
Leave out if unavailable; scatter on only after cooking.
Tap each ingredient as you prepare it. Check product labels for egg, soy, sesame, wheat, fish or shellfish where relevant.
Step-by-step cooking
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Step 1
Crush the dry noodles from 1 ramyeon packet into small pieces inside a bowl. Beat 2 eggs in a second bowl. Keep 2 paper cups cooked rice chilled until cooking. Measure 3/4 paper cup drinking water and set aside half the seasoning packet.
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Step 2
Bring the measured water to a simmer in a wide camp pan. Add the crushed noodles and cook for about 2 minutes, stirring, until just tender and most water has evaporated. Do not add the entire seasoning packet automatically.
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Step 3
Add 1 level tablespoon oil, the cooked rice and half the seasoning packet. Stir-fry 3 minutes until hot. Push the rice aside, pour in the eggs and stir until fully set, then mix through the rice. Taste before adding more seasoning; top with spring onion if using.
Finished dish
A paper cup is 180 ml. Keep cooked rice and eggs below 4°C; refrigerate rice quickly after cooking and use within 24 hours. Reheat rice only once until steaming hot; cook egg completely. Ramyeon often contains wheat, soy and other allergens; read the packet. Cook only outdoors where your campsite permits the equipment. Use clean drinking water and utensils. Keep perishable food at 4°C or below in a cooler; chill leftovers within 2 hours, or within 1 hour above 32°C.