Shrimp Fried Rice - A Favorite Freezer Meal

Servings: 4–6 | Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes

Ingredients:

• 3 cups cold leftover rice (white or brown)

• 2 tablespoons soy sauce

• 1 tablespoon oyster sauce

• 1 tablespoon oil (olive, avocado, or sesame work great)

• 1 small onion, diced

• 2 cloves of garlic, minced

• 1 ½ cups broccoli florets (fresh or frozen)

• 1 cup of chopped carrots

• 2 eggs, scrambled

• 1 pound shrimp, peeled and deveined

• Optional: green onions, sesame seeds, or chili flakes for extra flavor

Directions:

1. Prep Your Ingredients: If you haven’t already, scramble your eggs in a pan and set aside. Make sure your rice is cold (leftover rice works best), and thaw shrimp if using frozen.

   
   

2. Sauté Veggies & Shrimp: Heat oil in a large skillet or wok over medium-high heat. Add onion and broccoli, and cook for 3–4 minutes until they begin to soften. Add shrimp and sauté until fully pink and cooked through (about 3–5 minutes).

   
   

3. Add Rice & Sauce: Add the cold rice to the pan and break up any clumps. Stir in the soy sauce and oyster sauce. Toss everything together and let the rice cook undisturbed for a few minutes so it gets those crispy bits.

   
   

4. Finish It Off: Add the scrambled eggs back into the pan and stir everything to combine. Taste and adjust seasoning as needed.

   
   

To Freeze:

Want to make this into a quick grab-and-go meal?

1. Let the fried rice cool completely.

2. Spread it in a single layer on a baking sheet lined with parchment paper.

3. Freeze for 1–2 hours, then transfer to a large Ziploc or freezer-safe container.

4. Label and freeze for up to 3 months.

   
   

To reheat: Microwave from frozen or sauté in a hot skillet until warmed through.