Low Carb Lobster Fried Rice
Elevate your weeknight dinner or special occasion meal with this flavorful and guilt-free Low Carb Lobster Fried Rice. This recipe swaps traditional rice for nutrient-packed cauliflower rice, making it a keto-friendly option that doesn’t skimp on taste. Tender chunks of lobster tail are the star of the dish, beautifully complemented by vibrant vegetables like red bell pepper and green peas, along with the savory aroma of garlic, ginger, and sesame. A quick stir-fry technique ensures the ingredients retain their freshness and flavor, while a splash of soy sauce and lime juice brings everything together with a tangy, umami kick. Perfect as a light, yet indulgent main course, this low-carb seafood treasure is ready in just 45 minutes and serves four. Whether you're following a keto diet or simply looking for a healthier take on fried rice, this dish delivers restaurant-quality flavor at home!
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Recipe Information
Ingredients
- 2 whole lobster tails
- 4 cups cauliflower rice
- 2 large egg
- 2 tablespoons olive oil
- 1 teaspoon sesame oil
- 2 cloves garlic
- 4 stalks green onions
- 3 tablespoons soy sauce
- 1 teaspoon ginger
- 1 medium red bell pepper
- 0.5 cup peas
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon lime juice
Instructions
Begin by preparing the lobster tails. Boil a pot of water and add the lobster tails. Cook for about 5 minutes or until the shells are bright red and the meat is opaque. Remove from the pot and let cool slightly. Once cool, remove the meat from the tails and chop into bite-sized pieces.
Prepare the vegetables by mincing the garlic and ginger, thinly slicing the green onions, and dicing the red bell pepper.
In a large skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the eggs and scramble them, breaking them into small pieces. Remove from the skillet and set aside.
Add the remaining 1 tablespoon of olive oil and the sesame oil to the skillet. Add the garlic and ginger, cooking for 1 minute until fragrant.
Increase the heat to high and add the cauliflower rice. Stir-fry for about 4-5 minutes until the cauliflower is slightly tender.
Add the diced red bell pepper, peas, and chopped lobster meat to the skillet. Cook for an additional 3-4 minutes until the bell pepper is tender-crisp.
Reduce the heat to medium and add the soy sauce, scrambled eggs, green onions, salt, and black pepper. Mix everything together, cooking for another 2 minutes until well combined.
Finish by adding the lime juice, stirring well to distribute the flavors.
Serve hot, garnished with additional sliced green onions if desired.
Nutrition Facts
Calories |
1147 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 62.1 g | 80% | |
| Saturated Fat | 11.2 g | 56% | |
| Polyunsaturated Fat | 12.5 g | ||
| Cholesterol | 687 mg | 229% | |
| Sodium | 4707 mg | 205% | |
| Total Carbohydrate | 55.8 g | 20% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 20.7 g | ||
| Protein | 93.3 g | 187% | |
| Vitamin D | 2.7 mcg | 13% | |
| Calcium | 501 mg | 39% | |
| Iron | 8.0 mg | 44% | |
| Potassium | 2414 mg | 51% | |
*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.
