See the review on rehydrating rice meal https://youtu.be/GLjUgUfGJEY
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The dehydrated fried rice meal has several alterations compared to a mealtime fried rice dish. Because of wanting to keep oils and fats to a minimum, we used a liquid that was chicken broth based. We eliminated all the sesame oil, soy sauce (thought that would leave too much salt residue), butter, oyster sauce and other Asian type dish enhancers.
Using a cast iron pan just seems to be the right tool for this job, and cooking outdoors on a camp stove, even better.
The vegetables came straight from the garden, so yes, they were fresh. Remember to slice thin for easier dehydration and rehydration. The radish originated from Asia making it a perfect fit for flavor and light crunch. They do lose some "bite" when cooked. If I hadn't had fresh spinach, I probably would have used radish greens.
The heat was not as high as normal either; again, because the ingredients were slightly different than the more traditional fried rice dishes we make.
Dehydration temperature was at 125 degrees F. Time is a factor that will be determined by each drying process. Approximate, maybe 6 hours. Do longer always if unsure.
The dehydrated fried rice and veggies were then placed into a mason jar and vacuum sealed with sealer attachment. The food is ready to go at a moment's notice.