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    Posted In: Main Entrees, Sides
    August 11, 2023 — by Julie — Leave a Comment

    Home » Delish » Main Entrees » Lobster Fried Rice

    Lobster Fried Rice

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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.

    Lobster fried rice in a black skillet.
    Jump to: hide
    1 INGREDIENT NOTES
    2 HOW TO MAKE IT
    3 PRO TIPS
    4 CAN I USE BROWN RICE INSTEAD?
    5 STORAGE & REHEATING
    6 Lobster Fried Rice

    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.
    ingredients for lobster fried 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!
    four photo collage showing how to make lobster fried rice.

    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!

    Lobster fried rice in a black skillet.

    Lobster Fried Rice

    Print Recipe Pin Recipe
    Course: Entree
    Cuisine: Chinese-American
    Prep Time: 10 minutes minutes
    Cook Time: 15 minutes minutes
    Total Time: 25 minutes minutes
    Servings: 6
    Calories: 588kcal
    Author: Julie Maestre
    This lobster fried rice is made with lobster tail, 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.

    Ingredients

    • 4 cups Jasmine rice cooked and chilled *check notes*
    • 2-3 6 ounce lobster tails Cut the lobster meat into 1-inch pieces
    • 3 eggs
    • ½ cup frozen peas and carrots thawed
    • 2 garlic cloves finely minced
    • 1 teaspoon lemon juice optional
    • 1 small onion finely diced
    • 2 scallions finely chopped
    • 2 tablespoons butter
    • 5 tablespoons low sodium soy sauce or to taste
    • 2 tablespoons sesame oil
    • 2 tablespoons hoisin sauce
    • 2 teaspoons garlic powder
    • oil

    Instructions

    • Add the butter to your nonstick skillet and allow it to melt completely. Stir in the lobster meat and cook for 1-2 minutes or until it's no longer translucent. Add the garlic and cook for 15 seconds. Season the lobster with a pinch of salt and a drizzle of lemon juice.
    • Remove the lobster meat from the skillet and set it aside.
    • Add about 1 tablespoon of oil and the onions to the same skillet. Cook for 1 minute.
    • 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. 
    • Push the rice to the side and add more oil and the eggs and cook until scrambled, then stir them into the rice. 
    • Stir in the peas and carrots and scallions and check for seasoning. Top the rice with the cooked lobster and enjoy! 

    Notes

    When cooking the rice the night before, make sure to rinse it before cooking, to remove any excess starch and DO NOT add any salt! The cold rice should be super bland otherwise it will turn out too salty after we add the soy sauce and other ingredients. 

    Nutrition

    Calories: 588kcal | Carbohydrates: 104g | Protein: 14g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 92mg | Sodium: 995mg | Potassium: 257mg | Fiber: 2g | Sugar: 3g | Vitamin A: 276IU | Vitamin C: 2mg | Calcium: 61mg | Iron: 2mg
    Tried this recipe?Mention @cookedbyjulie or tag #cookedbyjulie!

    Filed Under: Main Entrees, Sides

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    Hi, I'm Julie! I’m extremely fortunate to make a living doing what I truly love – creating and sharing my favorite “can’t live without” recipes with readers from all over the world.

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