Recipe
Ingredients
1 POUND COOKED, CUT INTO 1-INCH PIECES
6 CLOVES, MINCED
2 TEASPOONS MINCED
2 THINLY SLICED (GREEN PARTS ONLY)
TO TASTE
3 TABLESPOONS (DIVIDED)
3 LARGE LIGHTLY BEATEN
1 TEASPOON
4 CUPS
2/3 CUP
4 TABLESPOONS
Directions
Step 1:
Heat 1 Tablespoon vegetable oil in a large non-stick skillet or wok over medium-high heat. Add eggs and scramble. Once fully cooked, remove from the pan and set aside.
Step 2:
Add remaining canola oil and sesame oil to the now-empty skillet over medium-high heat. Add the garlic and ginger and saute for about 1 minute, until fragrant.
Step 3:
Add the rice, lobster, peas, green onions, and soy sauce, and stir to combine.
Step 4:
Cook for 3-4 minutes, until the lobster and rice are heated through, and the peas are thawed. Return the eggs to the pan and stir gently. Season with salt and pepper to taste. Serve.
Maine lobster
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