So, for the last week and a half, I have been cooking various versions of one-pot rice dishes for my noon meal. I've been "dialing it in" on the following recipe. My wife is a good cook, and discerning, and if she ever admits she would eat one of my dishes again, that's success (particularly for a recipe with all dry ingredients). She likes this one; and after 10 iterations, so do I, but it's too "spicy hot" for my 9-year-old.
Kung Pao Rice & "Pork" (given here as a vegetarian recipe, but doesn't have to be)
Into pot: 1 c water
2 heaping t Kung Pao powder (been using "Sun Bird Seasonings" brand)
1/4 t salt
2 t sugar
2 t dried onion
1/4 c dried peas
1/4 c “Pork” soy. (This is a dry, soy-based pork substitute in granules that needs rehydration; use whatever meat you want.)
Light stove (I'm using a SuperCat with 3/4 oz alcohol) and bring to a boil. Then add:
1 c Instant rice.
At end of boil, add:
4 t peanuts (or slivered almonds)
4 t chopped dried pineapple (can add candied ginger, too).
Cover and place in cozy for 5-10 minutes.
The downside of this recipe is that it packs up in three bags, which is more complex than I like: the pre-boil mix, the rice, and the post-boil mix. Oh well.
If you like a hotter and spicier dish, add a little more of the Kung Pao powder (maybe an extra half teaspoon). As written, this dish is merely "spice warm" not "spice hot," regardless of what my kid thinks.
If you want to use brown rice, you need to add a little more alcohol to the stove, in SuperCat terms, maybe 1 oz instead of 3/4 oz. That way you can boil the brown rice for a few minutes (instructions say +10 but I've done far less using the cozy with success). The white rice doesn't need any additional boiling, and with an efficient alcohol stove, I bet you could make this recipe on 1/2 oz of alcohol.