Bizi,

I advise you to consume what you cooked over the next few days, and don't freeze it this time. Food safety.

When you want to freeze things, this should be done immediately, as soon as the item is cooked and cooled. Things left in the refrigerator long enough for a second meal are not safe for freezing. Not sure why.

It might be the subsequent thawing needed that is problematic, because this food is frozen with more organisms already on it, and as soon as the temp drops below freezing, they would multiply again, possibly to unsafe levels or producing unsafe amounts of toxins. (Organisms are destroyed by cooking/sufficient/reheating, but their toxins are not).