Description
This Lobster Fried Rice recipe combines succulent lobster tail chunks with vibrant vegetables and fluffy rice, stir-fried together with savory soy sauce and fragrant sesame oil. Enhanced with optional spicy fermented black bean sauce and chili oil, this dish is a flavorful, restaurant-quality meal that you can make easily at home using a stovetop sauté pan.
Ingredients
Main Ingredients
- 3 tablespoons vegetable oil
- 1½ pounds lobster tails, cut into chunks
- 1 large onion, diced
- 1 cup shredded carrots or diced carrots
- 1 cup frozen peas
- 4 cups cooked rice (white or brown rice)
- 5 large eggs
- 1 tablespoon sesame oil
- ¼ cup soy sauce (low sodium or regular)
- 2 tablespoons fermented black bean sauce (optional, highly recommended for flavor and spice)
- 1 tablespoon chili oil or chili crunch (optional)
Instructions
- Prepare the Rice: Pre-cook your rice by your preferred method. For best results, use Instant Pot or stovetop cooking. Avoid adding rice vinegar in this recipe to maintain flavor balance.
- Heat the Sauté Pan: Preheat a sauté pan over medium-high heat to ensure it is hot enough for frying and to prevent sticking.
- Add Vegetable Oil: Add 3 tablespoons of vegetable oil to the pan and swirl to coat the surface evenly.
- Cook Onions and Carrots: Add diced onions and carrots to the pan. For diced carrots, add them simultaneously with onions; if using shredded carrots, add them halfway through cooking onions. Sauté for 2-3 minutes until vegetables are nearly tender.
- Add Frozen Peas: Stir in frozen peas with the onions and carrots. Cook for 1-2 minutes until peas are thawed and all vegetables are fully cooked. Remove vegetable mixture and set aside in a large bowl.
- Scramble the Eggs: Add more oil to the pan to coat it. Crack in the eggs and cook, stirring constantly, for 2-3 minutes until fully scrambled. Transfer cooked eggs to the bowl with vegetables.
- Cook Lobster Chunks: Add another coat of oil to the pan and add lobster chunks. Sauté for 2-4 minutes, or until lobster reaches an internal temperature of 145°F, indicating it is fully cooked. Transfer lobster to the bowl with eggs and vegetables.
- Combine Ingredients: Mix all contents in the large bowl thoroughly, ensuring even distribution of lobster, eggs, and vegetables.
- Add Sauces: Pour in soy sauce and sesame oil, stirring well to coat everything evenly.
- Add Optional Spices: If you enjoy heat and extra flavor, add fermented black bean sauce and chili oil or chili crunch, mixing thoroughly to combine.
- Mix in Cooked Rice: Add the cooked rice to the bowl and stir thoroughly to integrate all ingredients. Adjust seasoning by adding more soy sauce, sesame oil, or chili oil to taste and desired spice level.
- Serve: Transfer the lobster fried rice into a serving dish and enjoy immediately.
Notes
- Serve with a side of Chili Crisp, Hibachi Ginger Sauce, or Hibachi Mustard Sauce to enhance flavor.
- For an outdoor cooking twist, try making this lobster fried rice on a Blackstone griddle following their fried rice recipe.
- Ensure lobster tails are cooked to 145°F for safety and optimal texture.
- Use day-old rice for better texture; freshly cooked rice may be too moist and clump.
