Asian Rice Bowl Freezer Meal
Lunch doesn’t get more satisfying than an Asian Rice Bowl! This one is even better because it can be made ahead. Then it’s so quick to have it on your plate. 
This is so fast to make both when putting together the freezer meal and when cooking it that it just makes sense to make several at once time.
Asian Rice Bowl:
- 1 cup snap peas
- 2 carrots, peeled and sliced
- 2 Tbsp. green onions, sliced
- 4 oz. sliced water chestnuts*
- 1 tsp. ginger, minced
- 4 cloves garlic, minced
- 1/4 cup rice vinegar
- 1/4 cup soy sauce (use gluten-free if desired)
- 1 Tbsp. sesame oil
- 2 Tbsp. honey, melted
- 1 tsp. Sriracha sauce
- optional: can of baby corn, drained
*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one! 
Assembly instructions:
- Add all the ingredients to a large resealable freezer bag. Take out any excess air, seal, and freeze.
Cooking instructions:
- Thaw. Stir fry over medium-high heat in a large skillet for 5-7 minutes.
- Serve over rice.
If you like things spicy, you can add some extra Sriracha sauce when serving.
- 1 cup snap peas
- 2 carrots peeled and sliced
- 2 Tbsp. green onions sliced
- 4 oz. sliced water chestnuts*
- 1 tsp. ginger minced
- 4 cloves garlic minced
- 1/4 cup rice vinegar
- 1/4 cup soy sauce use gluten free if desired
- 1 Tbsp. sesame oil
- 2 Tbsp. honey melted
- 1 tsp. Sriracha sauce
- optional: can of baby corn drained
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Add all the ingredients to a large resealable freezer bag. Remove the excess air, seal, and freeze.
-
Thaw. Stir fry in a large skillet for 5-7 minutes.
-
Serve over rice.
*Cans of water chestnuts are 8 oz. which is a great excuse to double this recipe and make two bags in the same amount of time it would take you to make one!
Check out some of our other easy freezer meals:
Chicken in Mango Cream Sauce over Pasta 
Chickpea and Vegetable Curry 
Shrimp Stir Fry Pack for the Freezer 
