The Best Lobster Fried Rice Recipe (Easy and Delicious)
Lobster Fried Rice is one of those dishes that feels so special but is shockingly simple to make. Tender lobster meat, perfectly cooked rice, and just the right amount of seasoning come together in a recipe youโll want to make again and again. Whether youโre using leftover rice or whipping it up fresh, this dish delivers big flavor with minimal effort.

This recipe is perfect for a special occasion like Valentine’s Day or a date night at home. Fried rice is easy to make, and this luxurious twist with succulent lobster really takes it to the next level. This would also be a fun recipe for an Asian-inspired dinner party! I love to leave some lobster pieces in larger chunks (like claws) and cut others into bite-sized pieces for a nice balance.
If you’re a fan of lobster recipes, check out my lobster pot pie, lobster cakes, lobster scampi, or lobster and shrimp chowder, lobster risotto!ย
Why Youโll Love This Recipe
- Impressive, but Easy: Itโs a one-pan wonder thatโs easy to throw together but tastes like you ordered takeout from a fancy restaurant.
- Great Flavor: The balance of savory, buttery, and fresh flavors makes every bite irresistible.
- It’s LOBSTER: A great way to make lobster shine in a recipe thatโs simple and comforting.
Ingredients

- Lobster meat: Look for pre-cooked lobster tails or whole lobster meat from your grocery store or fishmonger. Frozen lobster works perfectlyโjust thaw it completely before using for the best texture.
- Jasmine rice: Day-old rice is ideal for fried rice because itโs drier and holds up better when stir-fried. If you only have fresh rice, let it cool and dry out on a baking sheet before using.
- Soy sauce: A pantry staple that adds depth and saltiness. Use regular or low-sodium soy sauce depending on your taste preference.
- Oyster sauce: Adds a slightly sweet, savory richness to the dish. Check the international aisle for the best selection, or swap with hoisin sauce if needed.
- Sesame oil: Use toasted sesame oil for a nutty, aromatic finish. A little drizzle goes a long way in bringing the flavors together.
- Fresh ginger: Grate it finely for maximum flavor without large chunks. Fresh ginger freezes wellโjust peel and freeze the whole root for easy grating later.
- Garlic cloves: Fresh garlic is a must for that classic aromatic base. Mince finely to release its full flavor.
- Scallions: Slice these green onions thinly on the diagonal for a professional look. Use both the white and green parts for layers of flavor and a bright garnish.
- Unsalted butter: Adds richness to the dish. Swirling butter into the rice at the end creates a luxurious, velvety finish.
- Frozen peas and carrots: These add pops of color and sweetness. No need to thawโjust toss them into the pan, and theyโll cook in 1-2 minutes.
- Large eggs: Scramble the eggs lightly and set them aside to mix in at the end. Cooking them separately ensures they stay fluffy and donโt overcook.
- Chili garlic sauce (optional): For a touch of heat and flavor complexity, this sauce is a great addition. Use sparingly if you want just a hint of spice.
- Brown sugar: A pinch balances the savory flavors and mimics the richness of dark soy sauce without overpowering the dish. Don’t skip this!
- White pepper: Adds subtle warmth and spice that complements the ginger and garlic beautifully.
- Neutral oil: Use a high-heat oil like vegetable oil or canola oil to keep the aromatics from burning and allow for a proper stir fry.
Ingredient Substitutions
- Seafood Options: Swap lobster for shrimp or scallops for an equally delicious seafood version.
- Rice Options: Use long-grain white rice or even brown rice if jasmine rice isnโt available.
- Ginger Alternatives: No fresh ginger? Ground ginger works in a pinchโjust use a small amount.
Ingredient Additions
- Edamame: Add a handful of frozen edamame for extra texture and color.
- Smoky Flavor: Toss in crispy pancetta or bacon for a smoky, savory bite.
- Greens: Stir in some lightly sautรฉed baby bok choy or spinach for a pop of green.
Step by Step Instructions
Prepare Ingredients: Chop the lobster meat and scallions, mince the garlic, grate the ginger, and whisk the eggs in a small bowl.
Heat Oil: Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.

Cook the Eggs: Pour the beaten eggs into the hot pan and scramble until just set. Remove from the skillet and set aside.

Sautรฉ Aromatics: Add the remaining tablespoon of oil. Sautรฉ the onion, garlic, and ginger for 1โ2 minutes until fragrant.
Add Vegetables: Stir in the peas and carrots, cooking for 2 minutes. Toss in the scallions.

Fry the Rice: Add the chilled rice to the skillet. Break up any clumps and toss to coat with the aromatics and vegetables. Cook for 3โ4 minutes.

Enhance Flavor: Add the soy sauce, oyster sauce, sesame oil, fish sauce (if using), chili garlic sauce, brown sugar, and white pepper. Stir well to evenly distribute the sauces.

Butter and Lobster: Push the rice to the sides of the pan and melt 2 tablespoons of butter in the center. Add the lobster meat and toss in the butter for 1โ2 minutes to enhance its flavor.

Combine Everything: Add the scrambled eggs back to the skillet and gently fold everything together. Cook for another 2โ3 minutes until the rice is heated through and coated in the sauce.
Finish with Butter: Turn off the heat and swirl 1 tablespoon of butter into the fried rice for extra richness.
Serve: Garnish with extra scallions and serve hot with lemon wedges on the side.
Expert Tips
- Day-Old Rice is Key: Always use day-old rice. If you only have fresh rice, spread it out on a baking sheet to cool before cooking.
- Get Crispy Bits: Let the rice sit in the pan for a few seconds between stirs to develop that slightly crispy texture.
- Even Heating: When adding the lobster, push the rice to the sides of the pan so the lobster heats evenly.
- Donโt Skip the Butter: Swirling butter into the rice at the end makes the dish feel extra decadent, so donโt skip it!

Serving Suggestions
- Wine Pairing: Pair with a crisp Sauvignon Blanc or a dry sparkling wine.
- Fresh Sides: Serve alongside a simple cucumber salad or roasted asparagus for a fresh contrast.
- Fried Rice Bowls: For a fun twist, turn this into fried rice bowls with a soft-boiled egg on top.
Storage Instructions
- Fridge: Keep leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet with a small splash of soy sauce to bring it back to life.
- Freezing: Freeze portions in zip-top bags and thaw overnight before reheating.
Did you try this recipe? Iโd love to see it! Tag @alliehagerty on Instagram and leave a โญ๏ธโญ๏ธโญ๏ธโญ๏ธโญ๏ธ review below!

The Best Lobster Fried Rice Recipe (Easy and Delicious)
Equipment
- Large skillet or wok
- cutting board
- Sharp knife
- mixing bowl
- spatula
Ingredients
- 1 lb cooked lobster meat chopped
- 3 cups cooked and chilled jasmine rice
- 1 small onion finely chopped
- 3 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 1 cup frozen peas and carrots thawed
- 3 scallions sliced (plus extra for garnish)
- 3 large eggs beaten
- 3 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sesame oil
- 1 teaspoon fish sauce optional
- 1 teaspoon chili garlic sauce or Sriracha optional
- 1 teaspoon brown sugar
- Pinch of white pepper
- 2 tablespoons neutral oil vegetable or canola
- 3 tablespoons unsalted butter
- Lemon wedges for serving
Instructions
- Chop the lobster meat and scallions, mince the garlic, grate the ginger, and whisk the eggs in a small bowl.
- Heat 1 tablespoon of neutral oil in a large skillet or wok over medium-high heat.
- Pour the beaten eggs into the hot pan and scramble until just set. Remove from the skillet and set aside.
- Add the remaining tablespoon of oil. Sautรฉ the onion, garlic, and ginger for 1โ2 minutes until fragrant.
- Stir in the peas and carrots, cooking for 2 minutes. Toss in the scallions.
- Add the chilled rice to the skillet. Break up any clumps and toss to coat with the aromatics and vegetables. Cook for 3โ4 minutes.
- Add the soy sauce, oyster sauce, sesame oil, fish sauce (if using), chili garlic sauce, brown sugar, and white pepper. Stir well to evenly distribute the sauces.
- Push the rice to the sides of the pan and melt 2 tablespoons of butter in the center. Add the lobster meat and toss in the butter for 1โ2 minutes to enhance its flavor.
- Add the scrambled eggs back to the skillet and gently fold everything together. Cook for another 2โ3 minutes until the rice is heated through and coated in the sauce.
- Turn off the heat and swirl 1 tablespoon of butter into the fried rice for extra richness.
- Garnish with extra scallions and serve hot with lemon wedges on the side.
Notes
- Day-Old Rice is Key:ย Always use day-old rice. If you only have fresh rice, spread it out on a baking sheet to cool before cooking.
- Get Crispy Bits:ย Let the rice sit in the pan for a few seconds between stirs to develop that slightly crispy texture.
- Even Heating:ย When adding the lobster, push the rice to the sides of the pan so the lobster heats evenly.
- Donโt Skip the Butter:ย Swirling butter into the rice at the end makes the dish feel extra decadent, so donโt skip it!