Fried rice is a go-to dinner on portable griddle

Campout cooking looks a bit different when a griddle replaces the ubiquitous grill.

My husband decided that a portable, propane griddle was the way to go for this year’s big camping trip — and summers to come. It eliminates the need to pack so many pots and pans to use with the typical camp stove. And it handles a lot of servings, speeding up meal prep considerably.

Among the go-to griddled dishes: fried rice.

Now, I’m a fried-rice fan, making it a couple of times per month with seasonal vegetables, odds and ends, with or without meat, maybe in a pan of bacon drippings. I’ve found that keeping cooked rice in the freezer is a great starting point, one that safeguarded our campout version through several days in an ice chest.

In addition to a bag of cooked and frozen brown rice, I took the extra precaution of freezing meat for the rice in its marinade. Because I didn’t add a thickening agent, I wasn’t sure if the marinade would act as a sauce or if it would just soak into the rice. But it couldn’t have worked more perfectly. The liquid hit the hot griddle along with the chicken and turned into sugary-soy saucy-garlicky-gingery heaven.

This Korean-style marinade from the Chicago Tribune is very similar to the version I made for our fried rice, although I omitted the onion and apple simply for the sake of streamlining. This quantity of marinade is just right for three pounds of meat. I used boneless, skinless chicken thighs cut into chunks.  The photo below shows it served with grilled pork loin.

Tribune News Service photo

Korean-Style Marinade

1 cup soy sauce

1/3 cup brown sugar

4 cloves garlic, minced

2 tablespoons minced ginger

1 tablespoon sesame oil

4 ounces onion, grated (about half an onion)

2 ounces apple or pear, grated (about half an apple)

Ground black pepper

Combine all the ingredients with 1 cup water. Marinate items to be grilled for 1 hour before grilling.

To use marinade as a sauce, reduce it in a saucepan over low heat to desired consistency, then whisk in a tablespoon or so of butter. Makes 2 cups.

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    Sarah Lemon

    Sarah Lemon covers the Rogue Valley’s food scene with an enthusiasm that rivals her love of cooking. Her blog mixes culinary musings and milestones with tips and recipes you won’t find in the Mail Tribune’s weekly A la Carte section. When ... Read Full
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