Lobster Fried Rice

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5 from 1 vote

Lobster makes this classic comfort food the most luxurious fried rice you've ever had!

Course 30-minute meal, Main Course, Side Dish

Cuisine American, Chinese

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 326kcal

Author Marlynn Schotland

Equipment

1 Large Wok or Large Skillet with High Sides

Ingredients

1 cup uncooked white rice OR 3 cups leftover cooked white rice
2 Tablespoons vegetable oil
½ small onion, finely diced
3 garlic cloves, minced
1 teaspoon minced ginger
½ cup chopped carrots
½ cup frozen peas
6 ounces lobster meat
2 large eggs, lightly beaten
½ teaspoon kosher salt
¼ teaspoon ground black pepper
1 teaspoon oyster sauce
1 teaspoon soy sauce
1 Tablespoon thinly sliced scallions for garnish
1 Tablespoon finely chopped parsley for garnish

Instructions

If using uncooked rice, cook 1 cup according to package directions.
In a wok or a large skillet with high sides, add vegetable oil.
Add onion, garlic, ginger, carrots, and peas. Stir continuously with a wooden spoon, cooking for about 2 minutes, just until the vegetables are slightly softened and the garlic and onions are fragrant.
Add the lobster meat and stir fry for 1-2 minutes.
Create a well in the center of the pan and add the lightly beaten eggs. Stir rapidly and continuously for about 2-3 minutes with a wooden spoon to scramble the eggs.
Add the cooked rice, oyster sauce and soy sauce, and toss together to coat the ingredients. Use the wooden spoon to break up the rice. Cook for about 2 to 3 minutes.
Salt and pepper. Taste, and season more as needed.
Garnish with sliced scallions and chopped parsley, and serve.

Notes

Makes approximately 4 servings.

Rice: Use a long-grain white rice for this recipe. Basmati Rice and Jasmine Rice are great for fried rice. Using 3 cups of cooked rice it leads to a crispier fried rice. But you can cook 1 cup of uncooked white rice while making the rest of the fried rice. Just be sure you thoroughly rinse the rice before cooking to release excess starch.

Substitutions:

For the cooking oil, you can use any neutral oil such as vegetable oil, canola oil, coconut oil, or avocado oil.
For the veggies, you can use any combination of your favorites, but keep the same measurements. Try snap peas, green beans, corn, broccoli, cabbage.

Storage: Allow to cool, then store in an airtight container in the refrigerator for up to 5 days.

Freeze: You can freeze fried rice. Store in a freezer safe container in the freezer for up to 1 month. Thaw completely in the refrigerator overnight.

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