Lobster Fried Rice
Servings: 2–3
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
Main
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2 lobster tails (or 1 whole lobster), cooked and meat removed
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3 cups cooked jasmine rice (preferably day-old, cold)
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2 large eggs
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2 tablespoons butter
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2 tablespoons vegetable oil
Vegetables
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2 cloves garlic, finely minced
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1 small onion, finely diced
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½ cup carrots, small dice
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½ cup green peas
Seasoning
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2 tablespoons soy sauce (light)
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1 teaspoon oyster sauce
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½ teaspoon sesame oil
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Salt and black pepper, to taste
Garnish
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2 tablespoons green onions, finely sliced
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Optional: chopped chives or cilantro
Instructions
1. Prepare the Lobster
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Cut lobster meat into bite-size chunks.
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Heat 1 tablespoon butter in a pan over medium heat.
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Add lobster meat, lightly season with salt and pepper.
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Sauté for 1–2 minutes just until heated and lightly golden.
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Remove lobster from the pan and set aside.
2. Scramble the Eggs
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In the same pan, add 1 tablespoon oil.
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Beat eggs lightly and pour into the pan.
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Gently scramble until just set.
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Remove eggs and set aside with the lobster.
3. Stir-Fry the Vegetables
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Add remaining 1 tablespoon oil to the pan.
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Sauté garlic and onion for 30–40 seconds until fragrant.
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Add carrots and peas, stir-fry for 2–3 minutes until tender.
4. Fry the Rice
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Add rice to the pan, breaking up any clumps.
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Spread rice evenly and let it sit for 30 seconds before stirring.
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Stir-fry for 3–4 minutes until hot and lightly toasted.
5. Season and Combine
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Add soy sauce, oyster sauce, and sesame oil.
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Return eggs and lobster to the pan.
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Gently toss everything together for 1–2 minutes.
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Taste and adjust seasoning with salt and pepper.
6. Finish & Serve
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Turn off heat.
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Sprinkle with green onions.
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Serve immediately, optionally topped with extra lobster pieces.
Tips for Best Results
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Always use cold, day-old rice to avoid mushy fried rice.
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Do not overcook lobster—it should stay tender and juicy.
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Cook on medium-high heat for restaurant-style flavor.
Flavor Profile
Savory, buttery, lightly smoky, with sweet lobster and fluffy rice grains.