Curried Rice

Serves: 5
Total Calories: 4


1 cup instant rice
1/2 tablespoon curry powder
1 tablespoon dried onion flakes
1/4 teaspoon sugar
1/2 tablespoon vegetable or chicken bouillon
1/2 teaspoon garlic powder
1/8 teaspoon ground turmeric
salt and pepper to taste
1 cup water
Optional: chopped cashew nuts to top, foil packet chicken


1. Combine all ingredients in quarter freezer Ziploc bag.

2. If bringing chicken, carry separately.

1. Bring water to boil; add to rice mix.

2. Steam inside bag for 1-2 minutes or until rice is tender.

3. Add chicken (optional).

4. Top with chopped cashews (optional).

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Nutritional Facts:

Serves: 5
Total Calories: 4
Calories from Fat: 1

This Curried Rice recipe is from the In The Wild Chef Cookbook. Download this Cookbook today.

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