Maine Lobster Fried Rice

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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.

  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.
  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.
  3. Add the rice, lobster, peas, green onions, and soy sauce, and stir to combine.
  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.