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Lobster fried rice on a plate.

The Best Lobster Fried Rice Recipe (Easy and Delicious)

Allie Hagerty
Impress your loved ones with a luxurious twist on fried rice. Tender lobster and perfectly cooked rice create a flavor-packed dish for any occasion.
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Prep Time 15 minutes
Cook Time 13 minutes
Course Main Course
Servings 4 servings

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. Sauté the onion, garlic, and ginger for 1–2 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 3–4 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 1–2 minutes to enhance its flavor.
  • Add the scrambled eggs back to the skillet and gently fold everything together. Cook for another 2–3 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: 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.
  • Don’t Skip the Butter: Swirling butter into the rice at the end makes the dish feel extra decadent, so don’t skip it!
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