Lobster Fried Rice
Ingredients
- 3 cups cooked white rice, day-old and cold
- 2 tablespoons sesame oil
- 1 tablespoon vegetable oil
- 3 cloves garlic, minced
- 1 small yellow onion, diced
- 1 cup frozen peas and carrots, thawed
- 3 large eggs
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon fish sauce (optional)
- Salt and black pepper to taste
- 1.5 lbs cooked lobster meat, roughly chopped
- 1 tablespoon unsalted butter
- Pinch of salt
- 3 green onions, sliced thin
- 1 teaspoon toasted sesame seeds
- Lime wedges for serving
Instructions
- Melt butter in a small pan over low heat and gently warm the chopped lobster meat for about 2 minutes. Do not cook it further — just warm it through. Set aside.
- Heat a large skillet or wok over medium-high heat. Add vegetable oil and let it get hot until shimmering.
- Add the diced onion and cook for 2 minutes until softened. Add minced garlic and stir for 30 seconds.
- Add the thawed peas and carrots. Stir and cook for 1 to 2 minutes until warmed through.
- Push everything to the side of the pan. Crack the eggs into the cleared space and scramble loosely, then fold into the vegetables before fully set.
- Add the cold rice and break up any clumps with a spatula. Press down against the hot pan and let sit for 30 seconds to crisp slightly, then stir. Repeat a couple of times.
- Add soy sauce, oyster sauce, fish sauce if using, and sesame oil. Toss everything together until the rice is evenly coated and golden.
- Gently fold in the warmed lobster meat. Stir carefully to keep chunks intact. Cook together for just 1 minute.
- Remove from heat. Top with sliced green onions and sesame seeds. Squeeze fresh lime over the pan before serving.
Notes
Always use day-old cold rice — fresh rice holds too much moisture and will turn the dish soggy instead of giving you those slightly crispy, separated grains. If you only have fresh rice, spread it on a sheet pan and refrigerate uncovered for at least 30 minutes before cooking.