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Lobster-Fried Rice Recipe

provided by Maine Lobster Dealers' Association

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  • 1 pound cooked Maine Lobster Meat cut into small pieces
  • 1 1/2 cups leftover cooked white rice
  • 3 tablespoons vegetable or wok oil
  • 3 eggs, beaten
  • 2 cloves garlic, chopped
  • 1 Tablespoon fresh minced ginger
  • 1/2 cup diced carrots
  • 1/2 cup pea pods
  • 1 can baby corn
  • 4 scallions, thinly sliced on an angle
  • 1/3 cup dark soy sauce


Heat a wok or large non-stick skillet over high heat. Add oil to the pan. Add egg to hot oil and break into small pieces. When eggs are cooked, add garlic and ginger to the pan. Add carrots, pea pods, scallions and baby corn to the pan and quick stir-fry veggies for just a couple of minutes. Add rice to the pan and combine with veggies. Fry rice with veggies 2 or 3 minutes. Add lobster and soy sauce to the rice and stir fry 1 minute more. If you like it spicy, add 1/4 tsp of Chinese hot oil at the end. Serve garnished with a few chopped scallions.

You can substitute any veggies you like in this dish. Also, if you have no dark soy, or if you just want to try something different, you may use a commercial "stir fry sauce" combined with regular soy as the liquid.

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