Lobster Fried Rice Recipe

Cook rice (make ahead recommended)

Rinse 3 cups jasmine rice under cold water until the rinse runs clear. Combine rinsed rice and 3.5 cups water in a medium saucepan, bring to a boil, then reduce to low, cover and simmer for 15 minutes. Remove from heat and let rest, covered, 10 minutes. Spread the rice on a sheet pan to cool and refrigerate for at least 2 hours or overnight for best texture. If short on time, cool thoroughly in fridge until cold.

When ready to cook, break up any clumps of refrigerated rice with a fork so grains are free and loose.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tablespoon neutral oil and 1 tablespoon butter and swirl to coat.

Add the diced onion and sauté 1–2 minutes until translucent. Add minced garlic and minced ginger and cook 30–45 seconds until fragrant, stirring constantly to avoid burning.

Add the thawed peas and carrots and cook 1–2 minutes until warmed through.

Add the cold rice to the wok in small batches, spreading it across the surface so it contacts the hot pan. Let rice sit undisturbed 30–45 seconds to get some browning, then stir-fry, breaking up any clumps, for 2–3 minutes until heated through and slightly toasted.

Stir in 3 tablespoons soy sauce, 1 tablespoon oyster sauce, 1 teaspoon sesame oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Taste and adjust seasoning if needed. Remove rice to a large bowl or push to the side of the wok for the next step.

In a small bowl, lightly beat 3 eggs with a pinch of salt.

Heat a nonstick skillet over medium-high heat and add 1 tablespoon neutral oil or clarified butter. When shimmering, crack eggs into the pan and fry sunny-side up or over-easy depending on preference. Cook until whites are set but yolks still runny for serving on top of rice. Season with flaky sea salt and freshly ground pepper and keep warm.

Alternatively, you can scramble the eggs directly in the wok: push rice to the sides, add a teaspoon oil, pour beaten eggs into the center, scramble briefly until just set, then mix into rice.

If lobster is refrigerated cold, pat it dry with paper towels. Rough-chop into 1-inch pieces. If starting from raw lobster tail, poach or steam, then cool and chop (not covered here).

Return the wok to high heat and add 1 tablespoon neutral oil. Add the lobster pieces and quickly toss 30–45 seconds just to warm through and develop a little color; avoid overcooking the lobster to keep it tender.

Add the warmed lobster to the bowl of fried rice and gently fold together to combine. Taste and adjust seasoning with a pinch more soy or salt if needed.

Stir in thinly sliced white parts of the scallions and most of the sliced Fresno peppers, reserving some for garnish. Transfer the rice to serving plates or a large platter.

Top each serving with a fried egg. Drizzle 1–2 teaspoons sesame oil over the rice if desired for aroma.

Sprinkle toasted sesame seeds, sliced green parts of scallions, remaining Fresno slices, and cilantro leaves over the top. Finish with a light sprinkle of flaky sea salt.

In a small bowl combine 1/2 cup mayonnaise, 2 minced garlic cloves, 1 tablespoon sriracha, 1 teaspoon lime juice, 1/2 teaspoon sesame oil, 1/2 teaspoon honey, and 1/8 teaspoon salt. Whisk until smooth, taste and adjust heat or acidity as desired.

Transfer aioli to a squeeze bottle or small ramekin for serving. Drizzle about 1/2–1 teaspoon per serving in a zigzag over the rice or serve on the side.