Katherine's Ham Fried Rice

2 cups rice
2-3 tbsp. olive oil
5 1/2 cups water
1 tbsp. chicken bouillon
1/2 cups Thrive freeze-dried peas
1/2 cup Thrive freeze-dried corn
1/2 cup Thrive dehydrated carrots
1/2 cup Thrive dehydrated onion
1 cup Thrive freeze-dried ham
5-6 scrambled eggs, already cooked, and chopped into bite-sized pieces.
soy sauce, to taste.

1.  Saute' the rice in the olive oil until the rice is translucent.
2.  Add all of the other ingredients, except the eggs and the soy sauce, bring to a boil, and then simmer for 15-20 minutes.
3.  Add the scrambled eggs and soy sauce.

Food Storage Checklist #15 (Baking Ingredients)

To do:

• learn about powdered eggs.
• use powdered eggs instead of eggs in at least one of your own recipes this week.
• make a dessert out of jello.
• update your 3-month supply list.

To purchase:

• 2 lbs of whole powdered eggs
• 1 lb of flavored gelatin/jello
• some extra bottles of dish soap and/or dish detergent
• something from your 3-month supply list 

*Check out Thrive Life Powdered Eggs.  

Visit my website at katherinebronson.thrivelife.com.

Powdered Eggs

What are Powdered Eggs?

• Eggs that have been dehydrated and made into a simple powder, with a textrure similar to that of powdered milk.  While some brands of powdered eggs utilize the whole egg, others will only include the yolks or the whites, and may add other ingredients to enhance the flavor or the textrue of the reconstituted eggs.  Generally, it is possible to purchase powdered eggs in bulk, making them ideal for use in food storage programs.

Advantages of Powdered Eggs:

• Dehydrated eggs have several advantages over fresh eggs.  
• First, powdered eggs have a longer shelf life.  With proper storage, dried eggs can easily last for the better part of a decade.  It is not necessary to store the eggs in a refrigerated area, just in a cool and relatively dark location.
• Eggs that have been dried require much less storage space.  This means substantial supplies of eggs can be kept on hand in a relatively small space.  
• In powdered form, the eggs can be added to baked recipes without the need to mix them with a liquid ahead of time.  
• They also are safe to eat raw, which makes it appealing to use in cookie recipes if you want to eat the dough. 

Using Powdered Eggs:

• Today, powdered or dry types of eggs are packaged in several ways.  
• Whole eggs may be dehydrated and later used in many recipes where whole eggs are needed.  
• For use in recipes where the whites are all that is used, such as meringues, packages of powdered egg whites are available, although there is some difference of opinion as to how well powdered egg whites work and taste when utilized in some recipes.

History Lesson:

• The production of powdered eggs is usually traced back to the first half of the 20th century.  The eggs were extensively used during World War II, especially in countries where food supplies were airlifted in to feed civilians displaced by occupations and bombings.  In the United States, powdered eggs were often used as a substitute for fresh eggs during periods of rationing, allowing fresh eggs to be routed to provide nutrition to people serving in the military.  Even with first call on fresh eggs, many branches of the military also utilized the powdered versions as a matter of expediency.