Method

Rice base

Prepare rice

Break up any clumps in the day-old cooked rice with your hands or a fork so each grain is separated. Keep rice cold until ready to use to prevent clumping.

Heat a large wok or heavy skillet over high heat until very hot. Add 2 tbs neutral oil and swirl to coat.

Seafood and aromatics

Cook eggs

Push the oil to one side of the hot wok. Add the beaten eggs (beat 2 eggs lightly) and immediately scramble until just set but still soft, then transfer eggs to a plate and set aside.

Sear lobster

Reduce heat to medium-high. Add 1 tbs butter to the wok. When foaming, add the roughly chopped cooked lobster meat and sear briefly, about 30–45 seconds per side, just until warmed and starting to color — do not overcook. Season lightly with a pinch of white pepper. Transfer lobster to a bowl and set aside.

Aromatics

Return wok to high heat. Add a touch more neutral oil if needed. Add the minced garlic and the white parts of the sliced green onions; stir-fry 20–30 seconds until fragrant but not browned.

Kimchee and seasoning

Add kimchee

Add the drained, chopped kimchee to the wok and stir-fry with the aromatics for 1–2 minutes to mellow sharpness and warm the kimchee. If the kimchee is very wet, squeeze out excess liquid before adding; reserve up to 2 tbs of kimchee juice for seasoning.

Combine rice and sauces

Add the cold separated rice to the wok in an even layer. Let the rice sit without stirring for 20–30 seconds to get a bit of color on the bottom, then toss. Drizzle the soy sauce, oyster sauce, and gochujang (if using) evenly over the rice. Add the reserved kimchee juice (2 tbs) and continue stir-frying, breaking any remaining clumps, until rice is evenly seasoned and hot, about 2–3 minutes.

Finish seasoning

Stir in the sesame oil and ground white pepper. Taste and adjust: add a little more soy sauce for salt, kimchee juice for tang, or gochujang for heat.

Combine & finish

Return the scrambled eggs and seared lobster to the wok. Gently fold them into the rice to distribute evenly, taking care not to shred the lobster pieces. Stir in the green parts of the sliced green onions.

Remove from heat and toss in 1 tsp toasted sesame seeds. Optionally stir in 2 tbs crispy shallots or fried garlic for texture.

Transfer to a warm serving dish. Garnish with cilantro or microgreens and serve with lime wedges on the side to squeeze over each portion.

Lobster And Kimchee Fried Rice Recipe