Freezer Shrimp Fried Rice
Yes, you can totally freeze fried rice!!!! Simply freeze, thaw and throw into the skillet for 5-10 minutes. That’s it!!!
Sorry, guys.
I know.
ANOTHER freezer recipe.
But.
I’ve been in London for two weeks now.
And the last thing I want to do is cook when I get back to the States.
So I’m pulling out the lasagna rolls up, the sour cream chicken enchiladas and this fried rice IMMEDIATELY.
And the fried rice is conveniently packed in individual servings.
All you have to do is pull out your Ziploc sandwich baggies, pack/freeze, then throw it into a hot skillet and heat until warm through.
You can even jazz it up and throw in a fried or scrambled egg.
Freezer Shrimp Fried Rice
Yes, you can totally freeze fried rice!!!! Simply freeze, thaw and throw into the skillet for 5-10 minutes. That’s it!!!
Ingredients
- 1 ½ cups white rice
- 3 tablespoons reduced sodium soy sauce
- 1 tablespoon sesame oil
- 1 tablespoon freshly grated ginger
- 1 teaspoon Sriracha, optional
- ¼ teaspoon white pepper, optional
- 2 tablespoons olive oil
- 1 ½ pounds medium shrimp, peeled and deveined
- 2 cloves garlic, minced
- 1 onion, diced
- 2 carrots, peeled and grated
- ½ cup corn, frozen, canned or roasted
- ½ cup frozen peas
- 1 cup diced pineapple, canned or fresh
Instructions
- In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
- In a small bowl, whisk together soy sauce, sesame oil, ginger, Sriracha and white pepper, if using; set aside.
- Heat olive oil in a large skillet or wok over medium high heat. Add shrimp, and cook, stirring occasionally, until pink, about 2-3 minutes; set aside.
- Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
- Stir in carrots, corn and peas. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
- Stir in rice, pineapple and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
- Divide rice mixture into sandwich bags.
- Freeze until ready to use for up to 3 months.*
Notes
*TO REHEAT: Thaw overnight. Heat 1 tablespoon olive oil in a medium skillet. Add rice mixture and cook, stirring occasionally, until warmed, about 5-7 minutes. Serve immediately.
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Thank you for posting some new freeze ahead meals. It has been a while since I found anything different. Thanks so much.
This is delicious! I cheated with 2 packets of sticky white rice that I found on Misfit Foods for .99 each. You just nuke them in the microwave for 90 seconds and they’re ready to go. It was worth it to not have another dish to wash on freezer meal prep day! I also bought precooked shrimp. It all came together really quickly. I ended up adding a second batch of the sauce. I’m not sure if there was just more rice that what the recipe called for, or it’s my tastebuds, but it seemed like it could use a little more. Next time, I’ll do 1 1/2 sauce recipes. Two seemed like a little too much. Overall this is a fantastic freezer meal. With a teriyaki basted chicken thigh or two, this makes an awesome meal and saves a ton of time. For the price, I was able to make several meals worth for less than 1 container of fried rice from a restaurant or the freezer section of the grocery store!
As a school bus driver who often isn’t home until 6PM I like making meals for at least the week on the weekends then freeze them so dinner is simply thaw & heat because at the end of the day the last thing I want to do is cook. This is a family favorite, and with a bit of adjustment to the amount of ingredients I can easily triple or even quadruple it so it’s always in the freezer allowing me to cook less some weekends if I plan on serving this during the week.
One of my all time favorites, made it countless times. Again one of my husband’s favorites. I have always followed the recipe and never changed anything. This is so full of flavor it is amazing as is. Really great recipe. Before I came across this recipe, I did not know that you can freeze rice. This recipe has opened my eyes to freezer friendly recipes.
This recipe is wonderful! So flavorful and so easy. I like to make the rice the day before, for me making fried rice is easier with leftover rice. I made this for my mother in law who is on her own and doesn’t always cook. She was relying on grocery store frozen dinners and this is a much better, healthier, tastier option. So easy for her to just heat in her skillet and enjoy. Will definitely be making again…often.
Love your site. Thanks so much!
J
I didn’t have the exact ingredients, but I made it with what I had and added in eggs at the end. One of the things I like about fried rice is its crispiness. Is there a way to tweak this to get the crispy rice?
The way you get crispy rice is by using day old rice! Make it the day before and then fry.
Do you use cups or rice cooker cups?
Hi! I was thinking of making this for my husband to take to work for lunch. Would the microwave work if I do the thawing the day before or is the skillet best way to reheat? If so, and I warm it up in the skillet the day before, can it be microwaved later? Hope that made sense! Thanks!
I find that the skillet is the best way to reheat. You can certainly try to reheat in the skillet and microwave for later but as I am not an expert on food safety, I cannot really say with certainty. Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Jen!
I just made this today!!!!!! DAMN DELICIOUS.
SO yummy! And I love that we have another dinner in the freezer for next week. Delicious and super helpful. 🙂
Hi Chungah! Thank you for this recipe, I’ll be making it for dinner tonight! I plan on substituting shrimp with chopped chicken breasts and will add scrambled egg. Quick question: Do you have any recommendations on how/when to add the eggs?
Love these modifications! You can scramble the eggs into the fried rice at the very end. 🙂
whatsize of ziploc bags are these & how many bags were you able to make? Thanks!
It fills up 6 classic sandwich bags, 6 1/2 x 5 7/8 inches.
I love it when you include macronutrient info with your recipes. Do you have the macros handy for this one?
Just made this. It was wonderful. Even my kid ate a whole bowl.
Love to hear that! Thanks!
I absolutely love this recipe, I’m a newbie in the freezing meals department and this is definitely motivation to start prepping especially in this pandemic where most food businesses are closed off temporarily
Can I use frozen shrimp (i.e. can I thaw it, prepare and then freeze again) or do I need fresh shrimp? Thanks!
If you use “fresh shrimp” it’s most definitely already been frozen before anyway and just thawed at the store so that when you take it home it’s ready to prep for immediate use. Unless you live on the Gulf and you’re taking the shrimp out of the water yourself it’s already been frozen anyway!
Are sandwich bags really okay for 3 month freezing…not the thicker “freezer” type bags? If so, we’ve been conned into paying for the more expensive bags when sangie bags will do!
You can certainly use the freezer bags if you prefer!
This is excellent, thank you! Some modifications: made a triple batch, used leftover rice that I had frozen down (I always save this for fried rice), no pineapple or corn in the house so increased the amount of carrots and peas, added scrambled egg at the end, used the sriracha but only 2/3 what was suggested. I’m going to say the magic in this recipe is definitely the sauce and using high quality shrimp.
Quick question Chungah. My bf, who is a way better cook than me, taught me to dry cooked rice, uncovered, in the fridge for 24 hours before making fried rice with it and it does seem to turn out better. Have you ever done that, or do you have an opinion about it? He says that for fried rice you want the rice to be as try as possible first.
I actually haven’t – sorry!
If I wanted to double or triple this would I need to make any adjustments?
You can double/triple all recipe ingredients accordingly.
Will this work just as well with the Healthy Cauliflower rice that’s listed under your “healthy” recipes? Loving your website!! Thanks!
I actually have not tried freezing that one!