Shrimp & Lobster Fried Rice
Ingredients:
• 16 oz bag of XL raw shrimp
• 2 lobster tails (8 oz each, removed from shell)
• 4 cups precooked rice
• 2–3 eggs, whisked
• 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 (discard the roots)
• 1/4 cup soy sauce
• 1 tablespoon oil (coconut oil recommended)
• 2 tablespoons oyster sauce
• 2 tablespoons sweet chili sauce
Instructions:
1. Lightly season the shrimp and lobster with salt and pepper.
2. Preheat a large wok or skillet over medium-high heat.
3. Add oil to the skillet, followed by the shrimp and lobster. Cook for 2–3 minutes, tossing occasionally. Remove and set aside.
4. In the same skillet, add garlic, ginger, peas, carrots, and red sweet pepper. Sauté for 2–3 minutes.
5. Push the vegetables to one side of the skillet and pour in the whisked eggs. Scramble lightly for about 2 minutes.
6. Add rice, soy sauce, oyster sauce, salt, pepper, garlic powder, onion powder, ginger powder, cayenne pepper (if using), cooked shrimp, lobster, and onion to the skillet.
7. Cook on high heat, tossing for 4–5 minutes, or until the rice is heated through.
8. Garnish with green onions and serve immediately.
This dish is best enjoyed hot. Leftovers should be consumed within a few days for optimal freshness.
