Step 1

In a large saucepan of 3 cups water, cook rice according to package instructions; set aside.

Step 2

In a small bowl, whisk together soy sauce, sesame oil, ginger, Sriracha and white pepper, if using; set aside.

Step 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.

Step 4

Add garlic and onion to the skillet, and cook, stirring often, until onions have become translucent, about 3-4 minutes.

Step 5

Stir in carrots, corn and peas. Cook, stirring constantly, until vegetables are tender, about 3-4 minutes.

Step 6

Stir in rice, pineapple and soy sauce mixture. Cook, stirring constantly, until heated through, about 2 minutes. Stir in shrimp.

Step 7

Divide rice mixture into sandwich bags.

Step 8

Freeze until ready to use for up to 3 months.*