Lobster Fried Rice

Ingredients

• 3 cups cooked white rice, day-old and cold
• 2 tablespoons sesame oil
• 1 tablespoon vegetable oil
• 3 cloves garlic, minced
• 1 small yellow onion, diced
• 1 cup frozen peas and carrots, thawed
• 3 large eggs
• 3 tablespoons soy sauce
• 1 tablespoon oyster sauce
• 1 teaspoon fish sauce (optional)
• Salt and black pepper to taste
• 1.5 lbs cooked lobster meat, roughly chopped
• 1 tablespoon unsalted butter
• Pinch of salt
• 3 green onions, sliced thin
• 1 teaspoon toasted sesame seeds
• Lime wedges for serving

Instructions

1. 1

   Melt butter in a small pan over low heat and gently warm the chopped lobster meat for about 2 minutes. Do not cook it further — just warm it through. Set aside.

2. 2

   Heat a large skillet or wok over medium-high heat. Add vegetable oil and let it get hot until shimmering.

3. 3

   Add the diced onion and cook for 2 minutes until softened. Add minced garlic and stir for 30 seconds.

4. 4

   Add the thawed peas and carrots. Stir and cook for 1 to 2 minutes until warmed through.

5. 5

   Push everything to the side of the pan. Crack the eggs into the cleared space and scramble loosely, then fold into the vegetables before fully set.

6. 6

   Add the cold rice and break up any clumps with a spatula. Press down against the hot pan and let sit for 30 seconds to crisp slightly, then stir. Repeat a couple of times.

7. 7

   Add soy sauce, oyster sauce, fish sauce if using, and sesame oil. Toss everything together until the rice is evenly coated and golden.

8. 8

   Gently fold in the warmed lobster meat. Stir carefully to keep chunks intact. Cook together for just 1 minute.

9. 9

   Remove from heat. Top with sliced green onions and sesame seeds. Squeeze fresh lime over the pan before serving.