Shrimp & Lobster Fried Rice
Ingredients
16oz Bag of XL-Raw Shrimp
2- 8oz Lobster Tail(Remove From shell)
4 Cups of precooked Rice
2-3 eggs(Whisk)
2-3 eggs(Whisk)
1 small white onion(diced)
1/2 Red Sweet Pepper(Julienned)
1/2 cup frozen peas and carrots
1/2 teaspoon ginger powder
3 cloves garlic(crushed or minced)
Salt and Pepper (To Taste)
1 Teaspoon Garlic Powder
1 Teaspoon Onion Powder
1 Teaspoon Ginger Powder
Cayenne Pepper(Optional)
2 green onions, thinly sliced(Cut off the bottom)
1/4 Cup 4 soy sauce
1 Tablespoon Oil(I’m using coconut oil)
2 Tablespoons oyster sauce
2 Tablespoons Sweet Chili Sauce
Directions
1. Lightly Season Shrimp and lobster with salt and pepper.
2. Preheat a large wok or skillet.
3. Add oil, then shrimp and lobster. Toss for about 2-3 minutes. Remove from skillet and set aside.
4. Add garlic, ginger, peas & carrots, red sweet pepper, and cook for about 2-3 minutes.
4. Add garlic, ginger, peas & carrots, red sweet pepper, and cook for about 2-3 minutes.
5. Moved vegetable to the side and add eggs to skillet. Lightly scramble for about 2 minutes.
6.Add rice, soy sauce, oyster sauce, salt and pepper, garlic powder, onion powder, ginger powder, cayenne pepper, onion , shrimp and lobster to skillet.
7.Cook on high heat, while tossing for about 4-5. Or until rice is heated all the way through.
8.Top with green onions and serve.
7.Cook on high heat, while tossing for about 4-5. Or until rice is heated all the way through.
8.Top with green onions and serve.
This recipe is enjoyed while still hot. Also, I usually don’t prepare much more than needed. If so, toss after a few days.