recipe,  Summer

Freezer Meal Fried Rice

Use this convenient recipe to cook up several freezer meals before a busy season of life, or to toss those extra few cups of leftover rice into something quick for dinner in the future. Click through for my tips! #easydinner #freezermeals #leftovermakeover

Fried rice is a great way to use up various leftovers and make a new meal. I’ve been making it for years, discovered it’s a great freezer meal, and I think I’ve finally hit on our perfect ratios and sauce!

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4.95 from 17 votes

Freezer Meal Fried Rice

This simple to mix up freezer meal is money in the bank for busy days or gifting!
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Course: Main Course
Cuisine: American
Servings: 4 people
Calories: 230kcal


  • 6 cups dried rice, cooked I cook it 6 cups rice+6 cups broth in the instant pot on rice setting but you can cook it according to your package directions
  • 10 eggs scrambled+cooked+chopped small with your spoon/spatual
  • 4 cups diced meat a leftover roast is perfect for this!
  • 5 cups mixed frozen vegetables Or whatever fresh/roasted vegetable you have on hand, chopped up
  • 1/3 cup apple cider vinegar
  • 2/3 cup soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup honey
  • 1 tbsp garlic powder
  • black pepper


  • Prep everything- cook the rice and let it cook
  • Chop up the meat.
  • Scramble the eggs.
  • Now assemble! In a big pot or bowl, mix the rice, meat, eggs and vegetables.
  • Whisk together the sauce- apple cider vinegar, soy sauce, sesame oil, honey and garlic powder
  • Drizzle it all over the top of the mixture. Grind or sprinkle black pepper to taste
  • Mix it all together well and then portion out into 3- one gallon freezer bags or other container of choice.
  • Label, lay flat and freeze
  • TO COOK- Thaw the bag of rice in the fridge until fully thawed. It cooks better if not frozen and clumpy.
  • Heat up a large skillet or dutch oven on medium heat.
  • Add some oil or lard to coat the bottom of the pan, dump in the rice.
  • Leave it alone for a minute or two at a time so that things can get a little crispy, don't stir it constantly or you'll just make it mushy.
  • Its ready when everything is hot and crispy to your liking.
  • Enjoy!



Calories: 230kcal

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  • Mari Beth Wheeler

    This is what I’ve been looking for! Mine has always lacked a certain pizazz or actual taste… Haha… Thank you for this gift!

    • Amanda

      I’ve made this several times and we love it! I freeze in 4 cup servings, thaw, cook in bacon grease (usually) and once I think its cooked through and dried out, I turn to low and “forget” about it. It gets nice and crispy! Very forgiving recipe, if i don’t have an ingredient, I leave it out and just add it in when its thawed.

    • Samantha

      10/10 would recommend! So easy to make, stores beautifully and best of all it is so scrumptious! The first time I made this I made a full batch with the intention of putting 3 gallon ziploc bags in the freezer… nope, my family ate HALF! All of my children were completely silent while eating And all of them came back for seconds and thirds. If you haven’t tried this yet I urge you to give it a go!

  • Kim

    Just made this recipe last night. I used the meat from a whole chicken that I cooked in the instant pot. It all came out perfect! My husband approved, and he is super picky.

  • Geri Kern

    This recipe gets a workout in our home. We love having meals to throw in to warm when not feeling well. And that is often with a kiddo with medical issues… We buy big bags of rice to make sure we can always have some on hand. And it’s so versatile to add what you or your family likes ??

  • AEmmelot

    Absolutely love this recipe. My family isn’t normally a huge rice fan but this meal/side is a favorite!! Often keep several bags made up in the freezer for a quick meal.

  • Stephanie Haas

    This recipe is so easy and it makes so much food! My go to for fried rice was always something in a box. But after finding this delicious recipe, this is the only way I make fried rice now. I have so much left over turkey so I’m going to give the recipe a try with this time, rather than chicken; which is what I usually use for this recipe.

  • Katie

    Great idea for a freezer meal. Easy enough to make in bulk and quick to cook the day of. Basic proportions of rice/meat/egg/veggie are good. And she’s right, it’s flexible. I tried it with roast beef leftovers that I was not look forward to reheating – this was a great solution.

    Next time I would double the sauce and probably add a bit more salt and/or soy sauce.

  • bigtree93

    This is by far the current favorite meal to make in our house! It is so quick and easy, I’ll make the rice in the instapot, and will use up all the left over roasted pork, and oh my lord, this makes enough to feed a small Army!! Also the fact that it’s gluten and dairy free makes it the perfect meal as far as I’m concerned! – Love it!

  • amberbarraclough

    Finally tried this for the first time this week, because something is always lacking when I try to wing it with fried rice! It was much better than what I normally make and I’ll definitely use it again! I froze half the sauce for next time bc I didn’t make as much rice. Also, I added a few heaping spoonfuls of garlic ginger paste from the asian market 🙂

  • Miranda Lindberg

    I made this recipe twice in 4 days, that’s how much I love it. It’s customizable, and vegan/gf/df/sugar free friendly. It’s currently my favorite way to consumer vegetables. Sauce is boss: so simple and yet just right. Let your rice get darker than you think it ought to be; you’ll thank me later.

  • Mandy

    This is a good recipe! I’ve struggled getting the proper balance in fried rice but this is so good! I do double the sauce because I like lots of flavor ?

  • Rebecca D.

    This recipe is so simple and effortless to throw together that I’m kicking myself for not trying it sooner! I made it for dinner last night (a 1/5 batch) and my husband and I both agree it’s the best fried rice we’ve ever made at home. In the past, my fried rice has always lacked something – either the flavour wasn’t quite right, or the rice went a bit gummy rather than crispy. I’ll be adding this recipe to my arsenal, and making a full batch for the freezer VERY soon!

    Kate, thank you so much for the work you put into creating and sharing these delicious meals. Though we’ve never met, I have long enjoyed following your account over on Instagram and look up to you as a role model in many aspects of life. Thank you again!

    • petra

      Finally a ‘stir fry’ my family devoured. I have a picky crowd….decided to only make half so I didnt waste it in case I was the only one eating it. Let’s just say.. I got nothing left. I did do half the rice and sauce but used the full amount of veg and meat and eggs.

  • Emily

    This is probably one of our favourite family meals, my husband literally gets so excited when he sees it on the menu for the week! And a big game changer to have as a freezer meal as I get closer to giving birth! Amazing recipe, thanks Kate!

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