Midday at camp is when I want something hot and satisfying without committing to a whole production—especially after a dusty drive or a quick loop on the trail. Propane Stove Shrimp & Pineapple Fried Rice hits that sweet spot: quick heat, big aroma, and a pan that comes together fast while the picnic table gets cleared and the cooler gets rummaged through.
The best part is the contrast. Shrimp sears up with that briny-sweet snap, pineapple caramelizes at the edges, and crisp veggies keep every bite lively. Toss it all with cooked rice in a single skillet or wok, and the whole thing picks up a lightly smoky, toasted flavor from the high flame—like takeout, but with pine needles underfoot and a breeze coming off the lake.
A little camp-cooking wisdom: cold, day-old rice fries up cleaner and less sticky, and shrimp only needs a minute or two per side, so keep everything prepped and within reach before you light the propane stove. It’s a one-pan lunch that feels bright and summery, with easy cleanup that leaves more time for hammocks and afternoon plans.
Propane Stove Shrimp & Pineapple Fried Rice
Equipment
- Large skillet or wok
- Spoon
- Knife
Ingredients
- 8 oz peeled shrimp thawed if frozen
- 2 tbsp vegetable oil
- 2 cups cooked rice preferably cold
- 1 cup pineapple chunks drained if canned
- 1/2 cup bell pepper diced
- 1/2 cup frozen peas
- 2 tbsp soy sauce
- 1 tbsp lime juice
- 2 scallions scallions sliced
Instructions
- Heat oil in skillet over medium-high propane stove.
- Add shrimp and cook until pink, about 2 minutes per side. Remove and set aside.
- Add rice, pineapple, bell pepper, and peas to skillet. Stir-fry 3–4 minutes until hot.
- Return shrimp to pan, add soy sauce and lime juice, and toss to combine.
- Sprinkle with scallions and serve.