Gluten-Free Shrimp Fried Rice with Yellow Rice Mix
Quick weeknight fried rice using seasoned yellow rice as the base, studded with plump shrimp, scrambled eggs, and aromatic garlic-ginger. This version skips day-old rice and shortcuts cooking time by starting with a prepared rice mix, making it accessible for busy home cooks. The combination of sesame oil, hoisin, and Creole seasoning delivers deep savory-sweet notes with subtle heat. Serve over rice bowls for casual dinners or alongside Asian-inspired mains.
Ingredients
- 1 package Zatarain's Yellow Rice, prepared
- 1 pound medium shrimp, peeled and deveined
- 1 teaspoon Zatarain's Creole Seasoning
- 2 tablespoon sesame oil, dividedvegetable oil or peanut oil1:1neutraladds peanuts
can substitute if allergic or unavailable
Full guide → - 3 eggs, lightly beaten
- 3 green onions, chopped
- 2 clove garlic, finely chopped
- 1 tablespoon fresh ginger, minced
- ½ cup frozen peas, thawedcorn or diced carrots1:1veg swap
maintains texture and color
- 2 tablespoon hoisin sauce
Instructions
- 1
Prepare yellow rice mix following package directions.
- 2
Season shrimp with Creole seasoning.
- 3
Heat 1 tablespoon sesame oil in large skillet over medium-high heat.
- 4
Add eggs and scramble until set, then transfer to plate.
- 5
Add remaining 1 tablespoon sesame oil to skillet and reduce heat to medium.
- 6
Stir in green onions, garlic, and ginger for 2 minutes until onions soften.
- 7
Add shrimp and peas, cooking and stirring 3 to 5 minutes until shrimp turn pink.
- 8
Return eggs to skillet and add cooked rice and hoisin sauce.
- 9
Toss everything together for 1 to 2 minutes until combined.
Tips
Day-old cooked rice works best for fried rice if you have it available; using freshly cooked rice can result in mushier texture.
Don't overcrowd the skillet when cooking shrimp; work in batches if needed to ensure they cook through and turn pink properly.
Good to Know
Cover and refrigerate up to 3 days. Reheat in skillet over medium heat, adding splash of water if needed.
Prepare yellow rice and season shrimp up to 4 hours ahead. Store separately. Fried rice best served fresh but reheats well.
Serve immediately in bowls. Garnish with extra green onions or sesame seeds if desired. Pairs well with sriracha or hot sauce on the side.
Common Mistakes
Use medium-high heat when scrambling eggs to prevent overcooking; overcooked eggs become rubbery when reheated.
Don't skip the thawing step for frozen peas or they will cool down the pan and extend cooking time.
Avoid stirring constantly after adding rice; let it sit briefly between stirs to develop texture and prevent mushiness.
Substitutions
can substitute if allergic or unavailable
Full guide →FAQ
Can I use fresh shrimp instead of frozen?
Yes, fresh or thawed shrimp work identically. Pat them dry before seasoning to remove excess moisture, which helps them cook evenly and brown better.
What if I don't have Zatarain's Creole Seasoning?
Substitute with a combination of paprika, cayenne, garlic powder, and salt to taste. Use approximately 1 teaspoon total of your spice blend to season the shrimp.
How long can I keep leftovers?
Refrigerate covered for up to 3 days. Reheat in a skillet over medium heat with a splash of water or broth to restore moisture. Freezing is not recommended as rice texture deteriorates.