Go Back
shrimp_lobster_fried_rice

Shrimp & Lobster Fried Rice

This shrimp and lobster fried rice combines day-old jasmine rice, tender seafood, scrambled eggs, carrots, broccoli, and green onions in a savory soy, oyster, and sesame sauce. Cooked quickly over high heat, it makes a flavorful seafood main course.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian-Inspired, Chinese-Inspired
Calories: 505
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cup cooked day-old jasmine rice
  • 1/2 lb shrimp, peeled and deveined
  • 1/2 lb lobster meat, cut into bite-sized pieces
  • 2 eggs, beaten
  • 2 tbsp vegetable oil
  • 2 cloves garlic, minced
  • 1/2 cup carrots, diced
  • 1/2 cup broccoli florets, chopped small
  • 3 green onions, sliced
  • 3 tbsp soy sauce
  • 1 tbsp oyster sauce
  • 1 tsp sesame oil
  • 1/2 tsp white pepper
  • Salt, to taste
  • 1 tbsp parsley or cilantro, chopped, optional

Equipment

  • Large wok or skillet
  • Spatula or wooden spoon
  • mixing bowl
  • knife and cutting board

Method
 

  1. Heat 1 tablespoon of vegetable oil in a large wok or skillet. Scramble the eggs until just set, then remove and set aside.
  2. 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.
  3. Sauté the garlic, carrots, and broccoli for 2 to 3 minutes, until slightly tender.
  4. Add the cold rice and stir-fry over high heat for 3 to 5 minutes, breaking up any clumps.
  5. Stir in the soy sauce, oyster sauce, sesame oil, and white pepper, mixing until the rice is evenly coated.
  6. Return the shrimp, lobster, and scrambled eggs to the pan. Toss everything together until heated through.
  7. Stir in the sliced green onions and chopped parsley or cilantro, if using. Adjust the seasoning with salt if needed and serve immediately.

Notes

Use cold, day-old jasmine rice for the best texture and easier separation during stir-frying.
Cook the shrimp only until pink, then remove it from the pan to prevent overcooking.
Cut the lobster into evenly sized pieces so it warms through quickly.
Stir-fry the rice over high heat and break apart any clumps as it cooks.
Add salt only after tasting because the soy sauce and oyster sauce already contain sodium.
Parsley or cilantro is optional and may be added just before serving.