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This lobster fried rice is made with lobster tails, Jasmine rice, veggies, eggs, and a few other simple ingredients. It’s super easy to make, packed with flavor, and the ultimate main course or side dish.

I love serving it with slow cooker orange chicken or honey walnut shrimp.

If you love lobster and shrimp fried rice, then you will go crazy for this lobster fried rice! It’s probably my favorite dish at the moment! For more of my favorite lobster recipes, check out these fried lobster tails and lobster cargot.

INGREDIENT NOTES

• Rice – I used Jasmine rice but any type of rice will work, just make sure it’s completely cooled.
• Lobster – I highly recommend using raw lobster tail meat! It cooks in minutes and it’s so much more tender than store-bought cooked lobster meat.
• Soy Sauce – It isn’t fried rice without soy sauce. I like to use low sodium soy sauce.
• Sesame Oil – Adds amazing flavor do not omit it!
• Hoisin Sauce – Not a fan of hoisin sauce? Use oyster sauce instead!
• Onions – I love to use both yellow onions and scallions but feel free to use whatever onions you have on hand.
• Eggs – Eggs add great flavor but of course it’s optional.
• Garlic – You’ll need both fresh and garlic powder.
• Peas and Carrots – Use frozen peas and carrots for best results. Just make sure to thaw completely before adding it to the rice.
• Oil and Butter – You’ll need butter to cook the raw lobster meat and oil to fry the rice.

HOW TO MAKE IT

1. Cook the lobster. The first thing you’ll want to do is cook the raw lobster meat in butter for 1-2 minutes or until it’s no longer translucent. Stir in the garlic and cook for 10-15 seconds. Season with a pinch of salt and a drizzle of lemon juice.
2. Remove the lobster from the skillet and set it aside.
3. Add olive oil to the same skillet you cooked the lobster in and add the onions. Cook for 1 minute.
4. Add the rice and stir in the soy sauce, hoisin sauce, sesame oil, and garlic powder. Make sure to give it a very good stir. I like to cook the rice for 3 minutes while stirring frequently.
5. Push the rice to the side and add more oil and the eggs and cook until scrambled then stir them into the rice.
6. Stir in the peas and carrots and scallions and check for seasoning. Top the rice with the cooked lobster and enjoy!

PRO TIPS

• For the best fried rice, you’ll want to use cold rice. It should be completely cooled otherwise, it’ll turn out too sticky.
• Add a good amount of oil so the rice or eggs don’t stick to the skillet.
• I highly recommend using a nonstick skillet or a wok.
• Use high heat, this will help your eggs cook quicker and your rice to crisp up.
• Feel free to add more or less soy sauce or sesame oil than I suggested.
• Not a fan of lobster? Use shrimp, chicken, or pork!

CAN I USE BROWN RICE INSTEAD?

Yes, you may use whatever rice you have on hand!

STORAGE & REHEATING

Place any leftovers in an air-tight container and refrigerate for up to 1-2 days. Simply reheat in the microwave or stovetop until heated through.

Tried this lobster fried rice? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating in the recipe card below and/or a review in the comments section further down the page. And consider following me on Facebook or Pinterest!