Gluten-Free Lobster Fried Rice
Treat yourself to a luxurious twist on a classic takeout favorite with this Gluten-Free Lobster Fried Rice. Savor the succulent, tender lobster meat perfectly complemented by fragrant garlic, ginger, and sesame oil in every bite. This easy-to-make dish uses fluffy, cooked rice tossed with vibrant vegetables like carrots, peas, and green onions, all brought together with a generous drizzle of gluten-free soy sauce for a rich umami flavor. The recipe is entirely gluten-free, making it a perfect indulgence for those with dietary restrictions or anyone looking for a healthier comfort food option. Ready in under an hour, this elegant yet approachable dish is ideal for a quick weeknight dinner or a show-stopping dinner party entrée. Enjoy it fresh from the wok for a restaurant-quality meal right at home!
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Ingredients
- 2 whole lobster tail
- 2 cups rice
- 4 cups water
- 3 tablespoons gluten-free soy sauce
- 2 tablespoons sesame oil
- 2 tablespoons vegetable oil
- 2 large eggs
- 1 medium, diced carrot
- 3 stalks, chopped green onions
- 1 cup frozen peas
- 2 cloves, minced garlic
- 1 teaspoon, minced ginger
- 0.5 teaspoon salt
- 0.25 teaspoon pepper
Directions
Step 1
Begin by cooking the rice. Rinse the rice under cold water until the water runs clear. In a pot, bring 4 cups of water to a boil. Add the rice, reduce the heat to low, cover, and simmer for 15 minutes or until all the water is absorbed. Remove from heat and let it sit, covered, for 5 minutes. Fluff the rice with a fork and set aside to cool completely.
Step 2
Bring a pot of water to a boil, then carefully add the lobster tails. Cook for about 6-8 minutes or until the shells turn bright red and the meat is cooked through. Remove the lobster tails from the water, let them cool, then split and extract the meat. Cut the lobster meat into bite-sized pieces and set aside.
Step 3
In a large wok or skillet over medium-high heat, add 1 tablespoon of vegetable oil. Once hot, pour in the beaten eggs and scramble until fully cooked. Transfer the scrambled eggs to a plate and set aside.
Step 4
Add the remaining tablespoon of vegetable oil to the same wok. Add the minced garlic and ginger, stir-frying until fragrant, about 30 seconds.
Step 5
Add the diced carrot and cook for 2-3 minutes until slightly softened. Stir in the chopped green onions and frozen peas, cooking for another 2 minutes until heated through.
Step 6
Add the cooked rice to the wok. Break up any clumps with a spatula and stir-fry the rice with the vegetables for 2 minutes.
Step 7
Drizzle the gluten-free soy sauce and sesame oil over the rice. Add the cooked lobster and scrambled eggs back into the wok. Stir everything together, ensuring the rice is evenly coated with the sauce.
Step 8
Season with salt and pepper, adjust to taste. Continue to cook for an additional 2-3 minutes until everything is well mixed and heated through.
Step 9
Transfer the lobster fried rice to a serving dish and serve immediately. Enjoy your delicious gluten-free meal!
Nutrition Facts
| Serving size | (2054.2g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1486.7 |
| Total Fat 67.9g | 0% |
| Saturated Fat 11.8g | 0% |
| Polyunsaturated Fat 28.7g | |
| Cholesterol 658.0mg | 0% |
| Sodium 6346.9mg | 0% |
| Total Carbohydrate 125.7g | 0% |
| Dietary Fiber 12.6g | 0% |
| Total Sugars 12.8g | |
| Protein 89.5g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 537.1mg | 0% |
| Iron 9.8mg | 0% |
| Potassium 1519.2mg | 0% |
Source of Calories