This lobster fried rice can be prepared in under 20 minutes and is kicked up a notch with fresh lobster, making it better than any takeout dish.
I'm a big fan of fried rice recipes for their simplicity and tastiness - from gochujang fried rice to vegetarian cauliflower fried rice to chicken fried rice.
But lobster isn't one that comes to mind for many. And while you might have to spend a little more than your average meal, it never hurts to splurge every once in a while.
What you end up is a comforting meal loaded with bites of fresh lobster throughout.
Why This Recipe Works
Simple - fried rice doesn't take a ton of ingredients
Quick to prepare - you can have this dish from start to the dinner table in under 20 minutes.
Flavorful - you get pops of the fresh sea from the lobster, nuttiness from the rice and sweetness from the peas, corn and carrots.
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Ingredient Notes
- Lobster - you can cook lobster for this fried rice recipe or use leftovers. I use leftovers from these smoked lobster tails.
- Veggies - typical fried rice includes peas, carrots, green onions, garlic and ginger. This lobster fried rice adds corn as well. You get texture and flavor from them.
- Long-grain rice - leftover rice from the day before works best. You can use either white or brown rice.
- Soy sauce - where the saltiness comes from.
Ingredient Swaps
Like any recipe, you can mix up some of the ingredients if you'd like. Some variations include:
- While I use vegetable oil for the veggies, you can use butter as well or replace with something like canola or avocado oil.
- If you don't have or like lobster, chicken, pork, beef, shrimp or tofu can be substituted.
- Peas and carrots are go-to veggies in a fried rice recipe, but you can use your favorites - from broccoli to sugar snap peas to mushrooms. The corn is an added ingredient to complement the lobster but can be omitted.
- Soy sauce is where a lot of the flavor/salt comes from, but if you are gluten-free try tamari sauce.
- I'm partial to peanuts with this recipe, but cashews work great too.
Step-by-Step Photos
Please note full ingredient list and instructions can be found in recipe card below.
Heat the oils over medium-high heat in a large skillet and add the veggies, cooking for 2 minutes. Add the garlic and ginger, cooking for another minute.
Push the vegetables to the side and add the eggs, cooking to scramble.
Add the rice, soy sauce, crushed red peppers and lobster to the skillet, stirring to combine. Heat until warmed through.
FAQs
If you start with sticky, warm, just-cooked rice, your fried rice will turn out soggy. You won't get that distinct chewy grain you expect from fried rice.
So if you have time, cook the rice at least a day ahead of time and refrigerate. This helps to dry the grains out enough to give your fried rice a good texture. If you don't have time for this, then use two pouches of ready-to-serve rice.
Usually dried rice multiplies by 3 when cooked, so you'll want 1 ⅓ cups dried rice to get 4 cups cooked rice.
Yes. I actually have a tasty cauliflower fried rice recipe.
I like to use leftover lobster, but you can also cook lobster tails just ahead of time.
I'd suggest baking the lobster as it's simple and quick.
If you are short on time, just use two 6.5 oz cans of lobster meat.
You can place the lobster fried rice in an airtight container in the fridge for 2-3 days or in the freezer for 3 months.
Equipment
The equipment you use is important to how the recipe turns out. What is needed is the following:
- Skillet/Wok - you want something large enough to cook the ingredients.
- Spoon - you want a good wooden spoon to stir everything together.
Pro Tips/Recipe Notes
- Take the time to cook the rice the day before as it gives that texture you expect from fried rice.
- Be consistent with the size you dice the lobster so you bites throughout.
- Let the rice sit for a bit on the hot skillet so you get some crispiness.
- Leftover fried rice can be stored in an airtight container in the fridge for 3 days.
Other Seafood Recipes
If you’ve tried this lobster fried rice recipe or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Lobster Fried Rice
Ingredients
- 2 tablespoon vegetable or canola oil
- 2 tablespoon sesame oil
- 1 ½ cups frozen peas and carrots
- ½ cup frozen corn
- 4 green onions, chopped
- 4 garlic cloves, minced
- 2 teaspoon fresh ginger, finely chopped
- 3 eggs, lightly beaten
- 4 cups cooked long-grain rice
- 1 lb cooked lobster, cut into ½ inch pieces
- ⅓ cup low-sodium soy sauce
- ¼ teaspoon crushed red pepper flakes
- ¼ cup chopped cashews or peanuts (optional)
Instructions
- In a large wok or skillet, heat the vegetable and sesame oil over medium-high heat. Add the peas, carrots, corn and green onions, cooking for about 2 minutes or until vegetables have softened. Add the garlic and ginger and cook for another minute.
- Push the vegetables to one side of the wok and add the eggs, cooking to scramble.
- Return lobster to skillet with the rice. Add soy sauce and crushed red pepper flakes and stir to combine. Cook for about 2 minutes or until lobster is warmed through. Taste and adjust for seasoning.
Notes
- Take the time to cook the rice the day before as it gives that texture you expect from fried rice.
- Be consistent with the size you dice the lobster so you bites throughout.
- Let the rice sit for a bit on the hot skillet so you get some crispiness.
- Leftover fried rice can be stored in an airtight container in the fridge for 3 days.
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