Spicy Salmon and lobster fried rice


3 Tablespoon sesame oil
4 eggs, beaten
2 Tablespoons minced ginger
2 Tablespoons minced garlic
4 cups cooked white or brown rice
2-6.5oz cans lobster meat
1/2 cup thinly sliced leeks
1/2 cup frozen corn, thawed
1/2 cup onions chopped
1-12oz bag frozen peas and carrots, thawed
green onions, flat leaf parsley, and red pepper flakes to garnish (optional)

Heat oil in a large skillet or wok over medium high heat. Add eggs and cook, stirring until scrambled.
Add ginger, garlic, peas and carrots, corn, onions and leeks. Cook stirring often until vegetables are tender about 2 minutes.
Stir in cooked rice and spread evenly over vegetable mixture. Do not stir for 1 minutes or until rice begins to toast. Pour in soy sauce, fish sauce, and lobster. Stir to combined well and heat for another 2-3 minutes until heated through. Garnish with green onions, parsley, and red pepper flakes, serve warm.


1/4 cup soy sauce
¼ cup olive oil
3 tablespoons brown mustard I use spicy brown mustard
2 tablespoons honey or use brown sugar
2 tablespoons lemon juice or juice from ½ lemon
1 serrano pepper diced (or use even hotter peppers to really spice things up – optional, for extra spicy)
4 cloves garlic minced
1 teaspoon dried oregano
Red pepper flakes to taste use ¼ to 1 teaspoon, or to taste
2 6- ounce salmon fillets

Whisk together the soy sauce, olive oil, honey or brown sugar, mustard, lemon juice, garlic, oregano, salt and red pepper flakes in a mixing bowl until well combined.
Place the salmon in a large zip-lock bag and pour the marinade over them. Seal the bag and refrigerate at least 15 to 20 minutes, or for 1 hour before cooking.

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