Cooking in the Basecamp is one of my absolute favorite things to do. The large front kitchen provides plenty of space to prepare ingredients and the stove has plenty of elbow room to cook a variety of meals. There are a few recipes I tend to keep going back to, time and time again, as they are delicious but also fit perfectly into a full-time RV lifestyle.

This one-pan skillet Fried Rice is one of my go-to travel recipes for full-time RV living. It’s easy to make a large batch, creating a ton of leftovers. It’s also easy to add in a variety of meats, vegetables and flavors, making it a great recipe to use up a lot of those left overs in your fridge.

I tend to make up a large batch which can last up to a week for just myself. The base recipe below is what I cook for the first night, and then on the following evenings I begin to add other ingredients from the fridge to change up the recipe. Sometimes this can be frozen chicken or scallops that I will grill up and add. Sometimes, it’s a variety of leftover veggies. My absolute favorite way to eat these leftovers is to warm them up in a bowl and then put a fried egg on top.

Check out the full details of the recipe, as well as step by step instructions, in the video below. Remember, this is a very easy recipe that you can customize to whatever you have in your fridge.

One Skillet Fried Rice Ingredients:

2-3 cups cooked rice (brown or white)
3-5 Tablespoons butter
1 onion
2 stalks celery
2 carrots
1-2 cups frozen peas
2 eggs
Soy Sauce (to taste)
Salt & Pepper

Directions:

1. Cook the rice ahead of time and allow to thoroughly cool before cooking. I either place in the fridge for the next day or cook up in the morning and leave on the stove to cool throughout the day. If you cook with warm rice, it will turn into mush.
2. Dice up the onion, celery and carrots. These should be in bite size pieces or smaller.
3. Melt the butter in a large cast iron skillet over medium heat.
4. Add in the onions, celery and carrots. Sauté until the onions are transparent or just starting to brown and the carrots and celery are crisp but tender. About 5-10 minutes.
5. Add in the peas and mix until all are coated and warmed. About 2-3 minutes.
6. Push the vegetables to one side of the skillet and crack the eggs into the other side of the skillet. Scramble the eggs in this side of the pan until they are just cooked and still very moist.
7. Mix all of the vegetable and eggs together until well mixed. Season with salt and pepper to taste.
8. Dump in half of the cooked rice and pour some soy sauce directly onto the rice. Mix everything together. Continue to add the remaining rice and soy sauce until all the rice is mixed fully.
9. Taste the rice and add more seasoning and/or soy sauce to taste.
10. Serve hot.