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

Yield: 6 servings

Prep: 15 minutes minutes

Cook: 20 minutes minutes

Total: 35 minutes minutes

Yes, you can totally freeze fried rice!!!! Simply freeze, thaw and throw into the skillet for 5-10 minutes. That’s it!!!

4.9 stars (9 ratings)

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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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