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)
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.
  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.

This recipe is enjoyed while still hot. Also, I usually don’t prepare much more than needed. If so, toss after a few days.