Cold Cracked™ Lobster Fried Rice
- 1 clove garlic, minced
- 1 scallion
- 1 1" piece ginger, peeled and minced
- 3/4 cup jasmine rice, uncooked
- 3/4 cup water
- 2 eggs, beaten
- 3 each mustard greens, thinly sliced
- 1 tsp sesame seed, lightly toasted
- 8 oz Cold Cracked™ lobster, (raw claws and knuckles) reserve juice from the package
- 1 fat pinch bonito flakes
- 1 pinch espelette pepper
- 1 pinch Korean chili flake
- salt and pepper to taste
- 3-4 tbsp peanut or canola oil
- Why it works: Blending juice from the bag into the scrambled eggs before stir-frying suffuses the dish with lobster essence and aroma. Further, by adding Cold-Cracked™ meat to the rice before serving allows the cook the opportunity to gently steam the meat in the residual heat from the rice, this is accomplished in minutes with a watchful eye and a couple turns in the wok. As the meat cooks evenly in the bed of warm rice, it drops more lobster juice which evaporates and imbues the fried rice with even more lobster flavor. Zero loss.
- Using a rice cooker, or your own time-honored stove top approach, cook the jasmine rice, ideally, the day before you aim to cook the fried rice.
- When the rice is cooked, spread it across a large plate and allow to cool to room temperature, then transfer to the refrigerator. It will dry out overnight, or even in an hour or two - this will improve the rice immensely.
- Set up a strainer over a bowl and open your bag of Cold Cracked™ lobster. Transfer the lobster to the strainer and harvest the lobster juice that drains into the bowl.
- Put the lobster meat in a covered dish in the refrigerator and add the blended eggs to the lobster juice, beat with a whisk.
- In a wok (or well seasoned cast iron pan) fry the egg mixture hard, giving it a couple of good stirs. When it has cooked through, dump the lobster-y egg onto a cutting board. Chop it roughly.
- Separate the scallion white from the darker tops. Finely slice the scallion tops and mince the light green and white bottoms.
- Mince the ginger.
- Make some cute little piles or grab some cute little containers. This will help you to stay organized while cooking. a.) Minced ginger, garlic, scallion whiteb.) Mustard greens, sesame seed, chilis, salt and pepperc.) Scallion tops and bonitod.) Ricee.) Drained lobster meatf.) Scrambled eggs
- Wipe out the wok/pan with a clean paper towel, return to the burner and crank the heat. Once you see a whisper of smoke coming off the pan, add a couple of tablespoons of oil. When the oil shimmers, but before it's really smoking, add the rice. Shake it around and stir, making sure to coat each grain with the thinnest film of oil, then stop. Fight the temptation to touch the rice for at least a full minute, think of this as a searing step.
- After you've seared your rice on one side, give the pan a gentle shake, the rice should feel/sound less like soft cooked grains moving around the pan, and more like par-cooked rice. If it sounds as though you've got a crispy bottom on your bed of rice. Toss it twice and add a pinch of salt.
- Scoot all the rice to one side of the pan and tilt the pan so that when you add a tablespoon of oil, it collects in a pool opposite the piled rice. Immediately dump a.) into the oil and stir around to ensure it cooks completely. Once aromatic, toss with rice.
- Scatter b.) over the rice mixture, toss to combine. Appreciate the aroma, you're killing it.
- Add your drained lobster and scrambled eggs and cook, stirring the rice for a minute or two just to allow the lobster meat to plump and take form - we're effectively steaming the lobster and allowing the meat to make the rice delicious and fragrant.
- Taste the rice and add salt if necessary.
- Pile in a triumphant mound, top with c) and maybe some sesame seeds or a few grinds of black pepper. Serve immediately.
Recipe by Chefs Andrew Taylor and Mike Wiley of Big Tree Hospitality