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Sylheti Fried Rice

Sylheti Fried Rice: a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: AbuSayeed, CC BY-SA 4.0; https://commons.wikimedia.org/wiki/File:%EA%A0%9B%EA%A0%A4%EA%A0%9E%EA%A0%A3%EA%A0%98_%EA%A0%9C%EA%A0%A3%EA%A0%94.jpg; https://creativecommons.org/licenses/by-sa/4.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
Sylheti Fried Rice

Photo: AbuSayeed · CC BY-SA 4.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Serves: 4
Difficulty: Medium

Ingredients

  • •2 cups leftover cooked rice (cooked and cooled at least 12 hours in advance)
  • •2 tablespoons vegetable oil
  • •1 onion , finely chopped (optional)
  • •Salt to taste
  • •Fresh cilantro leaves and spearmint for garnish

Instructions

  1. 1Heat vegetable oil in a large pan or wok over medium heat.
  2. 2Add the finely chopped onion and sauté until it turns translucent.
  3. 3Add the leftover cooked rice to the pan and stir well.
  4. 4Season with salt according to your taste. Be cautious as the rice might already have some salt from the previous meal.
  5. 5Cook for a few minutes, stirring occasionally, until the rice is heated through and starts to turn slightly crispy.
  6. 6Once done, remove from heat.
  7. 7Garnish with fresh cilantro leaves if desired.

Camp tips

  • • Ensure the rice is adequately cooled and stored at the right temperature if prepared for commercial use.
  • • For those who do not consume onions, this dish can be prepared without onions.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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