Lobster Fried Rice
Servings
4
servingsIngredients
2 Tbsp. Vegetable Oil
2 Tbsp. Sesame Oil
3/4 cup Peas, fresh or frozen
3/4 cup Carrot, small diced
1/2 cup Corn kernels, yellow, fresh or frozen
4 ea. Scallion, minced
1 Tbsp Garlic clove, minced
2 tsp. Ginger, fresh, finely chopped
3 ea. Egg, whole, lightly beaten
12 oz. wt. Lobster meat, cooked, medium diced
3 cups Rice, long-grain, cooked and cold
1/3 cup Soy sauce, low-sodium
1/4 tsp. Red pepper flakes, crushed
1/4 cup Cashews, toasted, chopped
as needed Salt
as needed White Pepper, ground
Directions
- Heat the vegetable and sesame oil in a large wok or skillet over medium-high heat. Add the peas, carrots, corn, and scallions until they soften, about 2 minutes.
- Add the garlic and ginger and cook for 1 minute.
- Push the vegetables to one side of the wok. Add the eggs and stir to scramble them.
- Add the rice, soy sauce, and red pepper flakes. Stir to combine.
- Add the lobster and cashews, if using, and cook until lobster is warmed through, about 2 minutes. Remove from the heat.
- Adjust the seasoning to taste with salt and white pepper.
