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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!!!

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.


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!!!

15 minutes20 minutes


  • 1 1/2 cups white rice
  • 3 tablespoons reduced sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon freshly grated ginger
  • 1 teaspoon Sriracha, optional
  • 1/4 teaspoon white pepper, optional
  • 2 tablespoons olive oil
  • 1 1/2 pounds medium shrimp, peeled and deveined
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 2 carrots, peeled and grated
  • 1/2 cup corn, frozen, canned or roasted
  • 1/2 cup frozen peas
  • 1 cup diced pineapple, canned or fresh


  1. In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.
  2. In a small bowl, whisk together soy sauce, sesame oil, ginger, Sriracha and white pepper, if using; set aside.
  3. 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.
  4. Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.
  5. Stir in carrots, corn and peas. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.
  6. Stir in rice, pineapple and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.
  7. Divide rice mixture into sandwich bags.
  8. Freeze until ready to use for up to 3 months.*


*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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  1. Rated 4 out of 5

    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?

  2. Do you use cups or rice cooker cups?

  3. 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!

  4. Rated 5 out of 5

    I just made this today!!!!!! DAMN DELICIOUS.

  5. Rated 5 out of 5

    SO yummy! And I love that we have another dinner in the freezer for next week. Delicious and super helpful. 🙂

  6. 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?

  7. whatsize of ziploc bags are these & how many bags were you able to make? Thanks!

  8. I love it when you include macronutrient info with your recipes. Do you have the macros handy for this one?

  9. Just made this. It was wonderful. Even my kid ate a whole bowl.

  10. 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!

  11. 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!

  12. 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.

  13. 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.

  14. If I wanted to double or triple this would I need to make any adjustments?

  15. Will this work just as well with the Healthy Cauliflower rice that’s listed under your “healthy” recipes? Loving your website!! Thanks!

  16. How large is a serving size?

  17.  The carrots in the picture look diced but the recipe says grated carrot please clarify. Husband loves your recipes! 

  18. I made this yesterday. Great recipe, thanks so much! Will definitely make again, when the frozen is out.

  19. love it, easy serving and this has never been done before, at least not in my world, so thank you for this recipe, creative bonus award of the week!

  20. Love your freezer recipes!

  21. I think I love you. Now all I need to do is convince the Y chromosome it’s not a leftover. Also, if you have a vacuum sealer, it lasts longer than 3 months.

  22. This is brilliant! I love fried rice – this would be perfect for a grab-and-go lunch. Delish!

  23. What about chicken?  I have some picky pants in my family.  Could i just change it up?  Thanks!!! 

  24. I love shrimp fried rice, and this looks yummy.  Can’t wait to make this.

  25. Hi Chungah,

    What type of rice did you use ?

  26. How do we get the recipes that are on the videos?

    I was on the website to get freezer fried rice and notice great videos I’d like to have.

  27. Are you saying 1.5 cups cooked rice? Otherwise, it wouldn’t be enough time to cook it. And if cooked, do it the regular way, i.e., steam?

  28. This looks great Chungah, gonna make it this weekend. Thank you!

  29. Hi – I love your recipes! But again I am confused. I wrote about your lasagna roll-ups but didn’t get a response. Anyway, step #3 says to add the shrimp but then step #6 says to add the shrimp again. Can you please look into this and advise. Thank you.

  30. If I wanted to substitute chicken, for the shrimp, are there any other ingredients I should adjust for flavor?  Can’t wait to make these for me, and a new momma! Keep ’em coming, thanks!

  31. Love this idea. This may be a silly question but do you use cooked rice?