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)
Ingredients
1 ½cupswhite rice
3tablespoonsreduced sodium soy sauce
1tablespoonsesame oil
1tablespoonfreshly grated ginger
1teaspoonSriracha, optional
¼teaspoonwhite pepper, optional
2tablespoonsolive oil
1 ½poundsmedium shrimp, peeled and deveined
2clovesgarlic, minced
1onion, diced
2carrots, peeled and grated
½cupcorn, frozen, canned or roasted
½cupfrozen peas
1cupdiced 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.