Low Fat Lobster Fried Rice
Elevate your weeknight dinner with this irresistible and guilt-free **Low Fat Lobster Fried Rice**! Packed with succulent chunks of tender lobster tail, nutrient-rich brown rice, and a colorful mix of veggies like carrots and peas, this dish is a healthier twist on a seafood favorite without skimping on flavor. The recipe swaps traditional oils for a touch of sesame oil and calls for egg whites to keep it light and low-fat, while fresh ginger, garlic, and a splash of lemon juice add vibrant, zesty depth. Finished with a drizzle of low-sodium soy sauce and a sprinkle of green onions for that classic fried rice taste, this dish is perfect for satisfying cravings in under 40 minutes. Serve it as a standout main for special occasions or a quick gourmet option in your everyday rotation! Keywords: low fat fried rice, lobster fried rice, healthy seafood recipes, low-sodium dinner ideas.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 medium-sized Lobster tail
- 3 cups Cooked brown rice
- 3 large Egg whites
- 0.5 cup Vegetable broth
- 1 medium, diced Carrot
- 0.5 cup Frozen peas
- 3 stalks, chopped Green onions
- 1 inch, grated Fresh ginger
- 2 cloves, minced Garlic
- 2 tablespoons Low-sodium soy sauce
- 1 teaspoon Sesame oil
- 0.25 teaspoon Black pepper
- 1 tablespoon Lemon juice
Instructions
Begin by cooking the lobster tails: In a pot of boiling water, add the lobster tails and cook for about 8-10 minutes until the shells are bright red and the meat is opaque. Allow to cool slightly, then remove the meat from the shells and chop it into bite-sized pieces. Set aside.
In a large non-stick skillet or wok, heat the sesame oil over medium heat. Add the grated ginger and minced garlic, sautéing for about 30 seconds until fragrant.
Add the diced carrot to the skillet and stir-fry for 3-4 minutes until it starts to soften. Add the frozen peas and continue to cook for another 2 minutes.
Push the vegetables to one side of the skillet and pour in the egg whites. Cook while stirring until the eggs are fully scrambled and cooked through, then mix them with the vegetables.
Add the cooked brown rice to the skillet, stirring to combine with the vegetables and egg.
Pour in the vegetable broth, soy sauce, and black pepper, stirring well to evenly coat the rice mixture. Increase the heat to medium-high and cook for an additional 3-4 minutes to allow the flavors to meld and the liquid to reduce slightly.
Add the chopped lobster meat to the skillet, stirring gently to combine. Continue to cook for another 2 minutes until the lobster is heated through.
Finish by stirring in the chopped green onions and lemon juice for a fresh pop of flavor.
Serve the lobster fried rice hot, garnished with additional green onions if desired.
Nutrition Facts
Calories |
1291 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 23.4 g | 30% | |
| Saturated Fat | 4.3 g | 22% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 238 mg | 79% | |
| Sodium | 3850 mg | 167% | |
| Total Carbohydrate | 185.1 g | 67% | |
| Dietary Fiber | 18.4 g | 66% | |
| Total Sugars | 12.2 g | ||
| Protein | 84.9 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 369 mg | 28% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1814 mg | 39% | |
*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.
