This fried rice takes a takeout favorite and gives it a seafood upgrade. Juicy shrimp and tender lobster get tossed with fluffy day-old rice, scrambled eggs, and crisp vegetables, all coated in a savory soy and sesame sauce. It’s a satisfying, restaurant-style meal that comes together right in your own wok or skillet.
Why You’ll Love This Recipe
- Two seafoods, one skillet. Shrimp and lobster both shine in this fried rice, making it feel extra special.
- Great way to use leftover rice. Day-old rice fries up perfectly without turning mushy.
- Loaded with vegetables. Carrots and broccoli add color, crunch, and balance to the dish.
- Faster than takeout. A full seafood dinner ready in under 30 minutes.
Ingredients
- 3 cups cooked day-old jasmine rice
- ½ lb (225 g) shrimp, peeled and deveined
- ½ lb (225 g) lobster meat, cut into bite-sized pieces
- 2 eggs, beaten
- 2 tbsp vegetable oil
- 2 cloves garlic, minced
- ½ cup diced carrots
- ½ cup broccoli florets, chopped small
- 3 green onions, sliced
- 3 tbsp soy sauce
- 1 tbsp oyster sauce
- 1 tsp sesame oil
- ½ tsp white pepper
- Salt, to taste
- 1 tbsp chopped parsley or cilantro, optional
How to Make Shrimp & Lobster Fried Rice
1. Scramble the eggs. Heat 1 tablespoon of oil in a large wok or skillet. Scramble the eggs until just set, then remove and set aside.
2. Cook the shrimp and lobster. Add the remaining oil and cook the shrimp for 1 to 2 minutes per side until pink. Add the lobster meat and cook for another minute. Remove and set aside.
3. Sauté the vegetables. Sauté the garlic, carrots, and broccoli for 2 to 3 minutes until slightly tender.
4. Fry the rice. Add the cold rice and stir-fry over high heat for 3 to 5 minutes, breaking up any clumps.
5. Season the rice. Stir in the soy sauce, oyster sauce, sesame oil, and white pepper, mixing until the rice is evenly coated.
6. Bring it together. Return the shrimp, lobster, and scrambled eggs to the pan. Toss everything together until heated through.
7. Finish and serve. Stir in the sliced green onions and parsley, adjust seasoning with salt if needed, and serve immediately.
Tips for the Best Shrimp & Lobster Fried Rice
- Use day-old rice. Freshly cooked rice is too moist and tends to clump or turn mushy; cold, day-old rice fries up light and separate.
- Cook over high heat. This is key to getting that classic fried rice texture instead of steaming the rice.
- Don’t overcook the shrimp and lobster. A quick sear is all they need since they’ll warm through again when tossed back in.
- Chop the vegetables small. This helps them cook quickly and evenly alongside the rice.
What to Serve with Shrimp & Lobster Fried Rice
This dish is a complete meal on its own, but egg rolls or a simple cucumber salad make great additions if you want to round out the spread.
Frequently Asked Questions
Can I use a different rice?
Yes, any long-grain rice works well, though jasmine rice gives the best texture and aroma for fried rice.
Can I use frozen shrimp and lobster?
Yes, just thaw completely and pat dry before cooking so they sear properly instead of releasing excess water.
Can I make this vegetarian?
Yes, simply omit the shrimp and lobster and add extra vegetables or tofu in their place.
Shrimp & Lobster Fried Rice
Ingredients
Equipment
Method
- Heat 1 tablespoon of vegetable oil in a large wok or skillet. Scramble the eggs until just set, then remove and set aside.
- Add the remaining vegetable oil and cook the shrimp for 1 to 2 minutes per side, until pink. Add the lobster meat and cook for another minute. Remove the seafood and set aside.
- Sauté the garlic, carrots, and broccoli for 2 to 3 minutes, until slightly tender.
- Add the cold rice and stir-fry over high heat for 3 to 5 minutes, breaking up any clumps.
- Stir in the soy sauce, oyster sauce, sesame oil, and white pepper, mixing until the rice is evenly coated.
- Return the shrimp, lobster, and scrambled eggs to the pan. Toss everything together until heated through.
- Stir in the sliced green onions and chopped parsley or cilantro, if using. Adjust the seasoning with salt if needed and serve immediately.
