2 cups Mahatma® or Carolina® Jasmine Rice, cooked, cooled
1/2 cup bean sprouts
1/4 cup frozen green peas, thawed
1 whole egg
1 teaspoon sesame oil
salt and pepper, to taste
1/4 cup green onion, sliced thin
How to Make It
Split lobster tails in half and remove meat; keep warm. Remove claw and knuckle meat; chop and reserve. Reserve heads and claws for garnish, if desired.
In a blender combine spicy sauce ingredients and puree. Strain and reserve.
In a small bowl, combine wasabi, sour cream and heavy cream. Mix well and reserve.
Heat oil in wok over high heat. Add garlic and sauté briefly. Add rice and stir-fry, breaking up any clumps. Add bean sprouts and peas and stir-fry 2 minutes. Add sesame oil and egg and toss to coat rice. Cook 2 more minutes. Add reserved chopped lobster and season with salt and pepper to taste.
To plate, pool a little of the sauces on a plate. Top with 1/2 lobster tail and a generous serving of fried rice. Garnish with lobster shell, if desired.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.