Low Sodium Lobster Fried Rice

Transform your weeknight dinners into a gourmet experience with this Low Sodium Lobster Fried Rice, a healthier twist on the classic takeout favorite. Packed with succulent chunks of lobster, aromatic jasmine rice, and vibrant veggies like carrots, peas, and green onions, this dish is a flavorful yet heart-conscious option. The use of low-sodium soy sauce and vegetable broth ensures that every bite is light on salt but big on taste. Perfectly seasoned with fresh ginger, garlic, and a hint of sesame oil, each component is stir-fried to perfection in under an hour. Whether you're looking for a sophisticated main dish or an upscale side, this one-pan recipe offers a delicious, low-sodium indulgence that’s sure to impress.

Nutriscore Rating: 74/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 large Lobster tails
• 2 cups Jasmine rice
• 2.5 cups Water
• 0.5 cup Low-sodium vegetable broth
• 1 medium, diced Carrot
• 0.5 cup Frozen peas
• 3 stalks, chopped Green onions
• 2 cloves, minced Garlic
• 1 teaspoon, fresh grated Ginger
• 2 large, beaten Eggs
• 2 tablespoons Low-sodium soy sauce
• 2 tablespoons Olive oil
• 1 teaspoon Sesame oil
• 0.5 teaspoon Black pepper

Directions

Step 1

Begin by cooking the jasmine rice. Rinse the rice under cold water until the water runs clear.

Step 2

In a medium saucepan, bring 2.5 cups of water to a boil. Add the rinsed rice, reduce the heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Set aside to cool.

Step 3

Bring a large pot of water to a boil, add lobster tails, and cook for 5 minutes until the shells turn bright red. Remove the lobster, cool slightly, then crack open the shells and remove the meat. Chop the lobster meat into bite-sized pieces.

Step 4

In a large non-stick skillet or wok, heat 1 tablespoon of olive oil over medium-high heat. Add the beaten eggs and cook, stirring constantly, until they are fully scrambled and cooked. Remove from the pan and set aside.

Step 5

Add the remaining tablespoon of olive oil to the skillet. Add the minced garlic and grated ginger, and sauté for about 30 seconds.

Step 6

Add the diced carrots and cook for 3-4 minutes until they start to soften.

Step 7

Stir in the peas and green onions, and cook for another 2 minutes.

Step 8

Add the cooked rice to the skillet, increasing the heat to high. Stir-fry the rice for about 2-3 minutes, ensuring it is well mixed with the vegetables.

Step 9

Pour in the low-sodium soy sauce and low-sodium vegetable broth, stirring continuously until the rice is evenly coated and heated through.

Step 10

Add the cooked lobster and scrambled eggs to the skillet, stirring gently to combine all the ingredients.

Step 11

Finish by drizzling sesame oil over the top and adding black pepper to taste. Mix well.

Step 12

Serve immediately, garnishing with additional green onions if desired.

Nutrition Facts

Serving size	(1887.2g)

Amount per serving	% Daily Value*
Calories	1641.1

Total Fat 57.4g	0%
Saturated Fat 10.7g	0%
Polyunsaturated Fat 8.5g
Cholesterol 714.1mg	0%
Sodium 3226.6mg	0%
Total Carbohydrate 155.5g	0%
Dietary Fiber 9.3g	0%
Total Sugars 8.7g
Protein 116.1g	0%

Vitamin D 82IU	0%
Calcium 580.5mg	0%
Iron 7.1mg	0%
Potassium 1660.9mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 32.2%

Protein: 29.0%

Carbs: 38.8%