Kimchi Fried Rice
Proper gochugaru heat and real fermented kimchi funk — this is not a mild "Asian-inspired" rice pot.
Most trail meals play it safe on flavour. This one doesn't. We use real kimchi (handmade here) — napa cabbage, garlic, ginger and gochugaru chilli — folded through rice and tofu with spring onion and spinach for texture and freshness you don't expect at 2,000ft. Small-batch made, by someone who'd rather over-season than under-deliver.
- Handmade in small batches
- 100% vegan
- Energy: ~450 kcal
- Packed weight: [XXg]
- Ready in 10 minutes
Heads up — this isn't a boil-in-the-bag meal. Our pouches aren't rated for boiling water straight in the bag — tip the contents into your pot or bowl instead.
How to make it:
- Empty into a pot or bowl (remove and discard the oxygen absorber). Add just enough water to cover and bring to the boil.
- Stir, cover, and leave for 5–10 minutes until fully rehydrated (or simmer to speed it up).
- Add a splash more water if you want it looser.
- Serve as is, or dress it up with your favourite camp garnishes.
Ingredients: rice, tofu (water, soy beans, nigari), kimchi (napa cabbage, garlic, ginger, onion, gochugaru chilli, salt), spring onions, spinach, soy sauce, rapeseed oil, sesame oil.
Allergy information: Contains soy and sesame. Packed in a kitchen that handles gluten and nuts.
Best enjoyed within 6 months of packaging. Please reuse or recycle the pouch, and leave no trace out there.
