Lobster Fried Rice
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.
Servings 6
Calories 398kcal
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.
Nutrition
Serving: 1bowl | Calories: 398kcal | Carbohydrates: 42g | Protein: 25g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0g | Cholesterol: 146mg | Sodium: 821mg | Potassium: 563mg | Fiber: 3g | Sugar: 3g