Lobster Fried Rice Recipe

Cook rice in advance

Cook basmati rice according to package instructions (use slightly less water than usual for firmer grains). Spread on a tray and chill at least 2 hours or preferably overnight so grains separate.

Thaw lobster tails if frozen. Remove shells, split tails, then cut meat into 1/2-inch bite-sized pieces. Pat dry with paper towels. Season lightly with 1 tsp salt and 1 tsp black pepper.

Measure and arrange aromatics: mince garlic, grate ginger, thinly slice Thai chiles and scallion whites; separate scallion greens for garnish.

Mix sauce: in a small bowl combine 3 tbs Szechuan sauce, 1 tbs light soy sauce, 1 tsp oyster sauce, 1/2 tsp fish sauce, 1 tsp sesame oil and 1/4 tsp white pepper. Stir and set aside.

Sear lobster quickly

Heat a wok or large skillet over high heat until very hot. Add 1 tsp vegetable oil and 1 tbs butter. When butter foams, add lobster pieces in a single layer. Sear 30–60 seconds per side until opaque and just cooked through (internal temp ~135–140°F / 57–60°C). Remove lobster to a plate and set aside. Do not overcook.

Scramble eggs

Wipe wok if needed, then add 1 tbs vegetable oil and return to medium-high heat. Pour in beaten eggs and scramble quickly until just set. Transfer eggs to a bowl and set aside.

Cook aromatics & veg

Add remaining 1 tbs vegetable oil to the wok. Add diced onion and the white parts of the scallions; stir-fry 1–2 minutes until softened. Add minced garlic, grated ginger, and sliced Thai chiles; stir 30 seconds until fragrant. Add thawed peas and carrots and stir-fry another 1 minute until heated through.

Fry rice

Increase heat to high. Add the chilled cooked basmati rice, breaking up any clumps with a spatula. Stir-fry 2–3 minutes so rice warms and gets slight crisp edges. Drizzle the prepared sauce over the rice and toss to coat evenly, continuing to stir-fry 1–2 minutes so flavors meld.

Finish with lobster & eggs

Return scrambled eggs and seared lobster pieces to the wok. Gently toss to combine, taking care not to break the lobster. Stir-fry 30–60 seconds to reheat everything and let sauce cling. Taste and adjust seasoning with extra soy or salt if needed.

Turn off heat. Add sliced scallion greens, cilantro (if using) and sprinkle toasted sesame seeds. Squeeze lime over portions if desired. Serve hot from the wok in 3–4 portions.