Lobster Fried Rice

5 from 1 vote

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.

Prep Time10

Cook Time15

Total Time25

Course: Entree

Cuisine: Chinese-American

Servings:

Author: Julie Maestre

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