Whole30 Lobster Fried Rice
Transform your fried rice game with this Whole30 Lobster Fried Rice recipe—a show-stopping, paleo-friendly twist on a classic favorite. Packed with tender bites of lobster, nutrient-rich cauliflower rice, and vibrant vegetables like carrots, red bell peppers, and peas, this dish offers a clean and satisfying alternative to traditional takeout. Aromatic flavors of garlic, ginger, and coconut aminos elevate the taste, while fluffy scrambled eggs and fresh herbs like cilantro and green onions complete the dish. Cooked in ghee for that irresistible richness, this recipe is entirely grain-free, dairy-free, and Whole30-compliant. Perfect as a quick, healthy dinner or meal prep option, this lobster fried rice is pure indulgence that nourishes as much as it delights.
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Recipe Information
Ingredients
- 2 pieces lobster tails
- 4 cups cauliflower rice
- 3 tablespoons coconut aminos
- 2 tablespoons ghee
- 4 pieces green onions, sliced
- 2 cloves garlic, minced
- 1 tablespoon ginger, grated
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 0.5 cup frozen peas
- 2 large eggs
- 0.5 teaspoon sea salt
- 0.25 teaspoon black pepper
- 0.25 cup fresh cilantro, chopped
Instructions
Begin by preparing the lobster. Use kitchen shears to cut the lobster tails open and remove the meat. Roughly chop the meat into bite-sized pieces and set aside.
In a large skillet over medium heat, melt 1 tablespoon of ghee. Add the lobster pieces and cook for 3-4 minutes until they turn opaque. Remove from the skillet and set aside.
In the same skillet, add the remaining tablespoon of ghee along with the garlic, ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.
Add the carrot and red bell pepper to the skillet and cook for about 5 minutes until the vegetables have softened slightly.
Increase the heat to medium-high and add the cauliflower rice and peas. Stir-fry everything together for about 5-7 minutes or until the cauliflower rice is cooked and slightly golden.
Move the cauliflower rice mixture to one side of the skillet, creating a space for the eggs. Crack the eggs directly into the skillet and scramble them, cooking for about 2-3 minutes until fully cooked.
Combine the scrambled eggs with the cauliflower rice mixture and add coconut aminos, sea salt, and black pepper. Toss everything well to ensure even coating.
Add back the cooked lobster pieces and gently mix them into the fried rice while reheating.
Remove the skillet from the heat and add the sliced green onion tops and fresh cilantro.
Serve the lobster fried rice hot with additional coconut aminos or a squeeze of lime, if desired.
Nutrition Facts
Calories |
1030 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 21.9 g | 110% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 3743 mg | 163% | |
| Total Carbohydrate | 68.7 g | 25% | |
| Dietary Fiber | 21.9 g | 78% | |
| Total Sugars | 33.3 g | ||
| Protein | 90.3 g | 181% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 536 mg | 41% | |
| Iron | 8.7 mg | 48% | |
| Potassium | 2510 mg | 53% | |
*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.
