Maine Lobster Fried Rice
By: Erin Lynch, sponsored by the Maine Lobster Marketing Collaborative
Serves 4
Ingredients
- 3 Tablespoons vegetable or canola oil (divided)
- 3 large eggs, lightly beaten
- 1 teaspoon sesame oil
- 6 garlic cloves, minced
- 2 teaspoons minced fresh ginger
- 4 cups cooked rice
- 1 pound cooked Maine Lobster meat, cut into 1-inch pieces
- 2/3 cup frozen peas
- 2 green onions, thinly sliced (green parts only)
- 4 Tablespoons low-sodium soy sauce
- Salt and pepper, to taste
Directions
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.
- 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.
