Whole30 Lobster Fried Rice

Transform your weeknight dinner with this Whole30 Lobster Fried Rice, a luxurious yet healthy dish that’s packed with bold flavors and vibrant colors. This recipe swaps traditional rice for nutrient-rich cauliflower rice, keeping it entirely Whole30-compliant and grain-free. Succulent lobster meat is the star, perfectly complemented by fragrant garlic, fresh ginger, and a medley of colorful vegetables, including carrots, red bell peppers, and peas. Coconut aminos add a savory, soy-free twist, while ghee infuses the dish with buttery richness. Topped with sliced green onions and fresh cilantro, this quick and satisfying meal balances indulgence with clean eating in just 50 minutes. Ideal for seafood enthusiasts and Whole30 followers alike, this recipe is the perfect way to elevate your clean eating routine.

Nutriscore Rating: 76/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 4

Ingredients

• 2 pieces lobster tails
• 4 cups cauliflower rice
• 3 tablespoons coconut aminos
• 2 tablespoons ghee
• 4 pieces green onions, sliced
• 2 cloves garlic, minced
• 1 tablespoon ginger, grated
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 0.5 cup frozen peas
• 2 large eggs
• 0.5 teaspoon sea salt
• 0.25 teaspoon black pepper
• 0.25 cup fresh cilantro, chopped

Directions

Step 1

Begin by preparing the lobster. Use kitchen shears to cut the lobster tails open and remove the meat. Roughly chop the meat into bite-sized pieces and set aside.

Step 2

In a large skillet over medium heat, melt 1 tablespoon of ghee. Add the lobster pieces and cook for 3-4 minutes until they turn opaque. Remove from the skillet and set aside.

Step 3

In the same skillet, add the remaining tablespoon of ghee along with the garlic, ginger, and the white parts of the green onions. Sauté for 1-2 minutes until fragrant.

Step 4

Add the carrot and red bell pepper to the skillet and cook for about 5 minutes until the vegetables have softened slightly.

Step 5

Increase the heat to medium-high and add the cauliflower rice and peas. Stir-fry everything together for about 5-7 minutes or until the cauliflower rice is cooked and slightly golden.

Step 6

Move the cauliflower rice mixture to one side of the skillet, creating a space for the eggs. Crack the eggs directly into the skillet and scramble them, cooking for about 2-3 minutes until fully cooked.

Step 7

Combine the scrambled eggs with the cauliflower rice mixture and add coconut aminos, sea salt, and black pepper. Toss everything well to ensure even coating.

Step 8

Add back the cooked lobster pieces and gently mix them into the fried rice while reheating.

Step 9

Remove the skillet from the heat and add the sliced green onion tops and fresh cilantro.

Step 10

Serve the lobster fried rice hot with additional coconut aminos or a squeeze of lime, if desired.

Nutrition Facts

Serving size	(1277.6g)

Amount per serving	% Daily Value*
Calories	1029.5

Total Fat 42.7g	0%
Saturated Fat 21.9g	0%
Polyunsaturated Fat g
Cholesterol 700.0mg	0%
Sodium 3743.1mg	0%
Total Carbohydrate 68.7g	0%
Dietary Fiber 21.9g	0%
Total Sugars 33.3g
Protein 90.3g	0%

Vitamin D 82IU	0%
Calcium 535.8mg	0%
Iron 8.7mg	0%
Potassium 2509.6mg	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: 37.7%

Protein: 35.4%

Carbs: 26.9%