Ultimate Lobster Fried Rice: A 30-Minute Recipe
A recipe for a delicious and elegant lobster fried rice, made with tender lobster, day-old rice, and a savory sauce.
Ingredients
For the Fried Rice Base
- 3 cups cooked long-grain rice chilled overnight
- 1/2 cup frozen peas and carrots blend thawed
- 1/2 small yellow onion diced
- 2 cloves garlic minced
- 2 large eggs
For the Sauce
- 2 tbsp soy sauce
- 1 tbsp oyster sauce optional
- 1 tsp sesame oil
For the Lobster
- 1.5 cups cooked lobster meat chopped into bite-sized pieces
- 1 tbsp butter
- 2 tbsp green onions sliced
Instructions
- Prepare the Ingredients: Have all your ingredients prepped and within reach. In a small bowl, whisk the eggs. In another small bowl, whisk together the soy sauce, oyster sauce (if using), and sesame oil.
- Scramble the Eggs: Heat a large wok or skillet over medium-high heat. Add a touch of oil, then pour in the whisked eggs. Scramble them until just cooked through, then remove and set aside.
- Stir-Fry Vegetables: Add another tablespoon of oil to the hot wok. Add the diced onion and sauté for 2 minutes until translucent. Stir in the peas and carrots blend and minced garlic and cook for 1-2 minutes until fragrant.
- Fry the Rice: Add the cold, day-old rice to the wok. Break up any clumps with your spatula and stir-fry for 3-4 minutes until the rice is heated through and starts to toast.
- Add the Lobster and Sauce: Push the rice mixture to one side of the wok. In the cleared space, melt the butter and gently warm the chopped lobster meat for about 1 minute. Pour the prepared sauce over the rice and lobster.
- Combine and Serve: Stir everything together until the rice is evenly coated in the sauce. Gently fold in the scrambled eggs and sliced green onions. Serve immediately.
Notes
Use a high-quality cooked lobster or lobster tail for the best flavor. This recipe can be made with other seafood like shrimp or crab as a substitute.