Scallop Fried Rice


3/4 C Soy Sauce divided

1⁄2 C of Water

4 Eggs whisked

2 C Yellow Onions

1 C diced Carrots

1-13oz bag frozen Peas

3 pouches Ramen noodle seasoning in 3 Cups of Water or or 3 cups of chicken broth

3 cups rinsed and drained long grain white rice

2lbs of frozen scallops

Scallop Fried Rice

Sep 14, 2022Brian Witmer
Contributed By: John in Bibs

One recipe will fill 3 medium freeze dryer trays with 2.5lbs of food*


  1. Put your pressure cooker on Sauté and let heat, then add ½ C of the soy sauce to the bottom and then water until the bottom of the cooker is just covered. Stir and heat until steamy.
  2. Add eggs, don’t stir, let them cook, until firm, then stir and chop eggs.
  3. Add all of the other ingredients except scallops into the pressure cooker, and stir it all together. Then add the scallops and stir. Add another ½ C of soy sauce, stir.
  4. Seal pressure cooker lid, High pressure for 3 minute cycle
  5. Let Pressure cooker release naturally for 10 minutes. 
  6. Release pressure 
  7. Line tray, and spread Fried Rice evenly across your trays (2.5 lbs max per medium tray) this is where you can add dividers to portion
  8. Pre-Freeze and then Freeze Dry
  9. Store appropriately (See Tips and Tricks for storage help)

    Cycle Time:



    Add a ½ C of boiling water (¼ tray serving size), stir then seal and let sit for 2 minutes. Add more water if needed, stir, reseal, let sit for 2 minutes.


    * Large Tray = 8 Cups/tray   Medium = 6 Cups/Tray   Small = 4 Cups/Tray

    Cycle times & rehydration for reference only. Your results may vary



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