Summit to Eat Vegtable Fried Rice

Summit to Eat prepares and cooks its meals with care before beginning the freeze-drying process, to better ensure that every meal we make is prepared with the same high standard of flavor and nutrition every time. They go to great lengths to create adventure foods that are packed to the brim with all the calories, carbs and protein you need to meet the needs of each day of an expedition. Drawing water out through the freeze-drying process also means our bags are exceptionally lightweight and easy to transport when you're off on an adventure.

More about Summit to Eat Vegtable Fried Rice

When you're out on an adventure, the little comforts of home - like your favorite takeout - can be hard to come by. Luckily, our delicious Vegetable Fried Rice brings that familiar, satisfying taste wherever you go. Packed with nutritious ingredients and full of flavor, this dish makes a great expedition food to enjoy either as a hearty lunch or an evening meal back at camp, helping you recharge for your next expedition.

How to prepare Summit to Eat Vegetable Fried Rice

Remove the oxygen absorber, add 430 ml of hot water (fill approximately line B) and stir the contents thoroughly. Seal the bag, wait 8 minutes and then serve or eat directly from the bag.

Nutritional value of Summit to Eat Vegtable Fried Rice

100g contains: KJ 2262 Kcal 540 Fat 31g Of which saturated fat 3.88g Carbohydrates 50.4g Of which sugars 8.8g Protein 12.8g Salt 2.66g Net weight: 201gShelf life Summit to Eat Vegtable Fried Rice: 7 yearsThe product has a shelf life of 7 years from the date of production. Store at room temperature. Opened bags must be treated as fresh produce. The meal should be eaten within 2 hours after adding water.

Summit to Eat Vegetable Fried Rice:

Omelet cubes(egg, corn, flour, salt, concentrated lemon juice, pepper), diced onion, corn, rice, bell pepper (red, yellow, green), green beans, canola oil, corn starch, teriyaki paste(soy sauce(salt, soybean, sugar, colorant: E150a, wheat flour)), sugar, vinegar, ginger, salt, garlic, salt, white pepper.