Chef Kathy Fang
Classic fried rice tends to be salty, but Chef Fang reduced the sodium in this version by increasing the aromatic vegetables and herbs and decreasing the soy sauce. Lobster makes for an elegant presentation, but shrimp or clams can easily be substituted to lower food costs.
1 whole lobster, grilled, roasted or poached
2 tsp. olive oil
2 tbsp. diced tomatoes
2 tbsp. cooked corn
2 tbsp. chopped green onions
2 tbsp. chopped cilantro
2 eggs, beaten
Salt, to taste
2 tsp. butter
2 tsp. minced garlic
1 tsp. minced ginger
1 tsp. lemon juice
2 cups cooked white rice
1 tbsp. soy sauce
1 tsp. black pepper
Scallions, for garnish
1. Remove cooked lobster from shell and dice into small pieces.
2. Heat large, nonstick pan with 1 teaspoon olive oil. Add tomatoes, corn, green onion and cilantro; stir fry for 1 minute or until fragrant.
4. Add beaten egg and season with pinch of salt; cook until set and remove from pan.
5. Add butter to pan; toss in lobster, garlic, ginger and lemon juice. Stir fry until fragrant, 2-3 minutes.
6. Add cooked rice and stir fry again. Add soy sauce and black pepper. Season with 1-2 pinches salt.
7. Toss scrambled eggs back into pan with rice and incorporate together.
8. Remove from heat; serve rice inside leftover lobster shell, if desired.
Yield: 2 servings