Lobster Pineapple Fried Rice Recipe

Make sure the jasmine rice is cooked and chilled (preferably day-old). Break up any clumps with a fork so grains are separate.

If using whole lobster, pick cooked meat from shells and chop into 1-inch pieces to yield about 12 oz. Pat lobster meat dry.

Dice carrot, red pepper, slice scallions (reserve some green tops for garnish), mince garlic and ginger, and cut pineapple into bite-size pieces if not prepped.

Whisk together soy sauce, oyster sauce, fish sauce, sesame oil, and white pepper in a small bowl; set aside.

Scramble eggs

Heat a large wok or wide skillet over medium-high heat until hot. Add 1 tablespoon neutral oil. Add beaten eggs (lightly salted) and immediately scramble quickly until just set but still soft, about 30–45 seconds. Remove eggs to a plate and set aside.

Increase heat to high. Add remaining 2 tablespoons oil and 1 tablespoon butter to the wok. Once shimmering, add minced garlic and ginger; stir-fry 10–15 seconds until fragrant (do not burn).

Add diced carrot and red bell pepper to the wok and stir-fry 1–2 minutes until they begin to soften but still have bite.

Add the pineapple pieces and continue to stir-fry 1–2 minutes to warm and caramelize lightly, stirring to prevent sticking.

Add chilled rice to the wok, breaking up any remaining clumps with a spatula. Toss and stir-fry on high for 2–3 minutes so rice warms through and gets slightly toasted.

Stir in thawed peas and about two-thirds of the sliced scallions; continue tossing to combine, 30–45 seconds.

Pour the prepared sauce over the rice mixture, toss thoroughly to evenly coat. Taste and adjust seasoning with kosher salt as needed (start with 1/2 tsp as listed).

Add the lobster chunks and the scrambled eggs back into the wok. Fold gently to combine and heat the lobster through — about 1–2 minutes (do not overcook lobster to avoid toughness).

Remove from heat. Stir in sesame oil (if not already in sauce) or add an extra 1/4 tsp for aroma, sprinkle toasted cashews/peanuts if using, and fold in remaining scallion greens and chopped cilantro.

Transfer to a serving platter. Garnish with additional scallion greens, cilantro, and lime wedges. Serve immediately.