Low Sodium Lobster Fried Rice
Indulge in the savory elegance of **Low Sodium Lobster Fried Rice**, a healthier twist on the classic takeout favorite. This dish combines tender chunks of succulent lobster meat with fluffy jasmine rice and a vibrant medley of diced carrots, sweet peas, and aromatic green onions, all lightly seasoned with low-sodium soy sauce for a guilt-free yet flavorful experience. Fresh ginger, garlic, and a hint of sesame oil add a fragrant depth, while scrambled eggs round out the perfect blend of textures. Whether it's a special dinner or a quick weeknight meal, this low-sodium seafood fried rice is satisfying, nutrient-packed, and irresistibly delicious. Ideal for seafood lovers seeking a lighter option without compromising taste, it's a true crowd-pleaser!
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Recipe Information
Ingredients
- 2 large Lobster tails
- 2 cups Jasmine rice
- 2.5 cups Water
- 0.5 cup Low-sodium vegetable broth
- 1 medium, diced Carrot
- 0.5 cup Frozen peas
- 3 stalks, chopped Green onions
- 2 cloves, minced Garlic
- 1 teaspoon, fresh grated Ginger
- 2 large, beaten Eggs
- 2 tablespoons Low-sodium soy sauce
- 2 tablespoons Olive oil
- 1 teaspoon Sesame oil
- 0.5 teaspoon Black pepper
Instructions
Begin by cooking the jasmine rice. Rinse the rice under cold water until the water runs clear.
In a medium saucepan, bring 2.5 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Set aside to cool.
Bring a large pot of water to a boil, add lobster tails, and cook for 5 minutes until the shells turn bright red. Remove the lobster, cool slightly, then crack open the shells and remove the meat. Chop the lobster meat into bite-sized pieces.
In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the beaten eggs and cook, stirring constantly, until they are fully scrambled and cooked. Remove from the pan and set aside.
Add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and grated ginger, and sauté for about 30 seconds.
Add the diced carrots and cook for 3-4 minutes until they start to soften.
Stir in the peas and green onions, and cook for another 2 minutes.
Add the cooked rice to the skillet, increasing the heat to high. Stir-fry the rice for about 2-3 minutes, ensuring it is well mixed with the vegetables.
Pour in the low-sodium soy sauce and low-sodium vegetable broth, stirring continuously until the rice is evenly coated and heated through.
Add the cooked lobster and scrambled eggs to the skillet, stirring gently to combine all the ingredients.
Finish by drizzling sesame oil over the top and adding black pepper to taste. Mix well.
Serve immediately, garnishing with additional green onions if desired.
Nutrition Facts
Calories |
1641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 57.4 g | 74% | |
| Saturated Fat | 10.7 g | 53% | |
| Polyunsaturated Fat | 8.5 g | ||
| Cholesterol | 714 mg | 238% | |
| Sodium | 3227 mg | 140% | |
| Total Carbohydrate | 155.5 g | 57% | |
| Dietary Fiber | 9.3 g | 33% | |
| Total Sugars | 8.7 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 580 mg | 45% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 1661 mg | 35% | |
*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.
