Freezer Shrimp Fried Rice — Damn Delicious

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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.

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

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

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

Ingredients:

  • 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

Directions:

  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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45 comments

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

The recipe calls for 1 1/2 cups uncooked rice, which is cooked in step #1.

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!

You can keep everything as is! 🙂

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.

Hi Lee, you are setting the shrimp aside at the end of step #3 and then adding them back in during step #6.

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

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?
Thanks,
Betty

The recipe calls for 1 1/2 cups uncooked rice, which is cooked in step #1.

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.

The video recipes are only for select recipes at this time.

What type of rice did you use ?

I use either brown or white rice, or even sometimes quinoa!

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

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

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

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.

Love your freezer recipes!

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!

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

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

Either option works!

How large is a serving size?

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!

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

You can double/triple all recipe ingredients accordingly.

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!

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.

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!

Can I use frozen shrimp (i.e. can I thaw it, prepare and then freeze again) or do I need fresh shrimp? Thanks!

As I am not an expert on food safety, I cannot really say with certainty – sorry! Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with. Hope that helps, Marg!

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!

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

Love to hear that! Thanks!

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

Not at this time – sorry! I recommend using free online resources at your discretion to obtain any additional nutritional information you need.

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.

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. 🙂

Come join me in my culinary adventures where we’ll be using simple, fresh ingredients and transforming them into sophisticated and elegant meals for the everyday home cook.

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