Lobster Fried Rice
Elevate your weeknight dinners with this irresistible Lobster Fried Rice, a luxurious twist on a takeout classic. Featuring tender chunks of cooked lobster meat, fragrant jasmine rice, and a colorful medley of carrots, peas, and green onions, this dish is a perfect harmony of textures and flavors. Soy sauce, sesame oil, garlic, and fresh ginger infuse the rice with savory, aromatic notes, while lime wedges add a refreshing citrus finish. Quick and easy with a total prep and cook time of just 40 minutes, this one-pan recipe is perfect for impressing guests or treating yourself to restaurant-quality indulgence at home. Whether you’re craving seafood or looking for a creative way to use leftover rice, this Lobster Fried Rice is a must-try!
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Recipe Information
Ingredients
- 1 pound cooked lobster meat
- 4 cups cooked jasmine rice
- 2 pieces large eggs
- 3 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1 cup carrots, diced
- 1 cup peas, fresh or frozen
- 4 pieces green onions, sliced
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 4 pieces lime wedges
Instructions
Begin by preparing all ingredients. Make sure the cooked jasmine rice is cold and ideally prepared a day in advance for best results.
In a large non-stick skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat.
Crack the eggs into a bowl and beat them lightly. Add them to the skillet, scrambling them until just set. Remove and set aside.
In the same skillet, add the remaining vegetable oil. Once hot, add minced garlic and ginger, sautéing until fragrant (about 30 seconds to 1 minute).
Add diced carrots to the skillet, cooking for about 2 minutes until they begin to soften.
Stir in the peas and cooked lobster meat, cooking for an additional 2 minutes.
Increase the heat to high. Add the cold jasmine rice to the skillet, breaking up any clumps, and stir to combine the ingredients well.
Season the rice with soy sauce, sesame oil, salt, and black pepper. Stir-fry for 3-4 minutes, ensuring the rice is well coated and heated through.
Add the cooked eggs back into the skillet along with the sliced green onions. Stir well to evenly distribute.
Taste and adjust seasoning if needed. Serve the lobster fried rice hot, garnished with lime wedges for a fresh citrus touch.
Nutrition Facts
Calories |
2307 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 70.6 g | 91% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 31.1 g | ||
| Cholesterol | 1035 mg | 345% | |
| Sodium | 5370 mg | 233% | |
| Total Carbohydrate | 280.2 g | 102% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 19.8 g | ||
| Protein | 137.4 g | 275% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 761 mg | 59% | |
| Iron | 9.4 mg | 52% | |
| Potassium | 2633 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
