Lobster Fried Rice Recipe
Eggs, diced greens, tempura lobster tail.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Tempura Batter
Seasoning
Method
Preparation of Lobster
- 1
Prepare the Lobster
In a pot of boiling salted water, cook the lobster tails for 5-7 minutes until they turn bright red. Remove from heat, let cool, and chop into bite-sized pieces.
- 2
Make the Tempura Batter
In a mixing bowl, combine all-purpose flour, cornstarch, baking powder, salt, and ice water. Whisk until smooth.
- 3
Fry the Lobster
Heat oil in a deep pan. Dip the lobster pieces in the tempura batter and fry until golden brown. Remove and drain on paper towels.
Cooking the Fried Rice
- 4
Prepare Ingredients
Chop green onions, dice carrots, and prepare the cooked rice. Ensure that all ingredients are ready for quick cooking.
- 5
Scramble the Eggs
In a large skillet or wok, heat a tablespoon of oil over medium heat. Beat the eggs and pour into the skillet. Scramble until fully cooked, then remove from skillet and set aside.
- 6
Stir-fry the Vegetables
In the same skillet, add another tablespoon of oil. Add the diced carrots and peas, stir-frying for about 3-4 minutes until tender.
- 7
Combine Ingredients
Add the cooked rice and soy sauce to the skillet. Stir well to combine all ingredients and heat through.
- 8
- 9
Finish and Serve
Garnish with chopped green onions and serve hot.