1 POUND COOKED, CUT INTO 1-INCH PIECES
6 CLOVES, MINCED
2 TEASPOONS MINCED
2 THINLY SLICED (GREEN PARTS ONLY)
3 TABLESPOONS (DIVIDED)
3 LARGE LIGHTLY BEATEN
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.
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.
Add the rice, lobster, peas, green onions, and soy sauce, and stir to combine.
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.