Crispy Lobster Fried Rice with Edamame and Spicy Mayo

This crispy lobster fried rice is a flavor-packed dish that comes together in just 20 minutes. Tender lobster tails, silky scrambled eggs and edamame create a delightful texture, while umami ginger sauce and spicy mayo add a savory kick. Topped with sesame seeds and fresh scallions, it’s a one-pan meal that feels like takeout but is even better.

Perfect for busy weeknights, this recipe transforms simple ingredients into a restaurant-quality dinner. The fried rice gets beautifully crispy and the combination of flavors will have everyone asking for seconds. Serve it straight from the pan for a satisfying meal that’s sure to impress.

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Ingredients

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

2 unit EggsView ingredient guideLike ingredientDislike ingredient

2 tablespoon Soy SauceView ingredient guideLike ingredientDislike ingredient

4 ounce EdamameView ingredient guideLike ingredientDislike ingredient

4 tablespoon Spicy MayoView ingredient guideLike ingredientDislike ingredient

4 ounce Red Cabbage and Carrot MixView ingredient guideLike ingredientDislike ingredient

4 tablespoon Umami Ginger SauceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

8 ounce Lobster TailsView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and thinly slice scallions, separating whites from greens. Crack eggs into a small bowl and whisk until smooth. Massage rice in package to break up grains; open package and add soy sauce. Set aside until ready to use in Step 3.
2. Heat a large drizzle of oil in a large, preferably nonstick, pan over medium-high heat. Add scallion whites, cabbage and carrot mix and edamame. Cook, stirring occasionally, until veggies are browned and just tender, 2-3 minutes. Turn off heat; transfer to a plate. Wipe out pan.
3. In pan used for veggies, heat a large drizzle of oil over medium-high heat. Add soy sauce-seasoned rice, eggs and half the sesame seeds to pan, then gently press into an even layer. Cook, undisturbed, until rice starts to crisp and eggs start to set, 1-2 minutes. Divide fried rice between bowls and top with as much spicy mayo as you like, scallion greens and remaining sesame seeds. Serve.
4. Return veggies to pan and add umami ginger sauce. Cook, mixing everything together and breaking up eggs, until hot and evenly coated in sauce, 1-2 minutes. Divide fried rice between bowls and top with scallion greens, remaining sesame seeds and as much spicy mayo as you like. Serve.

Recipe Tips

FAQ

Can I use regular rice instead of microwavable rice?

Yes, you can use leftover cooked rice. Just make sure it’s cold and day-old for best results.

What can I substitute for umami ginger sauce?

You can mix soy sauce, grated ginger and a touch of honey or sugar as a substitute.

How do I cook the lobster tails?

The recipe uses pre-cooked lobster tails. If using raw, boil or steam them until just opaque, then chop and add in step 4.