The Smokehouse Mimi Moto is a portable wood-fired camp stove. It produces up to 20,000 BTU's of heat, has low carbon monoxide and particulate matter emissions and is optimized for many cooking tasks. Whether camping with minimal equipment or surviving on a power outage on your back porch, the Mimi Moto is a great piece of equipment that can get food cooked up quickly. Although many different pans can be used on the Mimi Moto, we prefer one-pot recipes, as this allows for efficiency and very little clean up. If all your ingredients are chopped up ahead of time, this recipe will come together in just a few minutes on the Mimi Moto.

TERIYAKI FRIED RICE ON THE MIMI MOTO

INGREDIENTS:

2 Pounds Chicken, Beef, Pork or Wild Game

FOR THE MARINADE:

1/4 Cup of Soy Sauce

1/4 Cup of Sherry

1/4 Cup of Olive Oil

1/4 Cup of Lime Juice

1/4 Cup Minced Shallot or Onion

2" Ginger Root, Minced

1 TBSP Brown Sugar

DIRECTIONS:

In a medium bowl, mix all marinade ingredients until thoroughly combined. Slice meat into bite sized chunks or strips. Place meat in marinade, cover and refrigerate 6-12 hours. For portability, meat can be marinated in a seal-able plastic bag. 

FRIED RICE INGREDIENTS:

Marinated Meat of Choice

2 TBSP Coconut or Olive Oil

1 Cup Diced Celery

3/4 Cup Diced Onion

1/2 Cup Diced Carrots

2 TBSP Minced Garlic

2 TBSP Minced Ginger

1 Cup Diced Bell Pepper

1 Cup Sliced Mushrooms

3/4 Cup Chopped Pea Pods

2-3 Cups Cooked Rice

2 TBSP Soy Sauce

Green Onion and/or Cilantro For Fresh Garnish

Smokehouse BBQ Pellets - Any Flavor

DIRECTIONS:

Place Smokehouse pellets in the small burn chamber to the fill line. Ignite pellets using small pieces of wood and lighting fluid, some kind of fire starter and a blow torch.

Once the fire is ignited, turn the knob to 4, and preheat a large cast iron skillet.

Heat coconut or olive oil and brown meat 4-6 minutes. (If using any type of big game or game bird meat, wait to add in and cook until after vegetables are done and only cook 4-6 minutes.)

Add celery, onion and carrots to the skillet and saute for 4-6 minutes, or until onions are translucent.

Add garlic and ginger, continuing to saute for 2 minutes. Add pepper, mushrooms and pea pods and saute 2-4 more minutes.

Add rice and soy sauce, sauteing until rice is heated throughout.

Serve with chopped green onions or cilantro, if desired. 

Diffuser Note: Although the Mimi Moto can be cooked on without the use of a diffuser, with this accessory the heat of the stove is more manageable and uniform. 

Recipe by: Tiffany Haugen