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.*