Lobster Tails with Egg & Edamame Fried Rice

🥘 Ingredients

• black pepper
  to taste
• cooking oil
  2 tbsp
• edamame
  1 unit
• eggs
  2 unit
• lobster tails
  2 unit
• microwavable rice
  1 unit
• red cabbage and carrot mix
  1 unit
• salt
  to taste
• scallions
  2 unit
• sesame seeds
  1 tbsp
• soy sauce
  1 tbsp
• spicy mayo
  2 tbsp
• umami ginger sauce
  2 tbsp

🍳 Cookware

• large nonstick pan

1. 

   1

   microwavable rice eggs soy sauce edamame spicy mayo red cabbage and carrot mix umami ginger sauce sesame seeds scallions lobster tails cooking oil salt black pepper

   microwavable rice: 1 unit, eggs: 2 unit, soy sauce: 1 tbsp, edamame: 1 unit, spicy mayo: 2 tbsp, red cabbage and carrot mix: 1 unit, umami ginger sauce: 2 tbsp, sesame seeds: 1 tbsp, scallions: 2 unit, lobster tails: 2 unit, cooking oil: 2 tbsp, salt: to taste, black pepper: to taste
2. 

   2

   Wash and dry all produce. Trim and separate scallions, keeping whites and greens separate.
3. 

   3

   Heat a large drizzle of cooking oil in a large nonstick pan over medium-high heat. Add scallion whites, red cabbage and carrot mix, and edamame. Cook, stirring occasionally, until veggies are browned and just tender ⏱️ 2 minutes . Transfer to a bowl and set aside.
4. 

   4

   In the same pan, heat another drizzle of cooking oil over medium-high heat. Add microwavable rice, soy sauce, eggs, and half the sesame seeds. Gently press into an even layer. Cook, undisturbed, until rice starts to crisp and eggs start to set ⏱️ 1 minutes .
5. 5

   Return veggies to the pan and add umami ginger sauce. Cook, mixing everything together and breaking up eggs, until hot and evenly coated in sauce ⏱️ 1 minutes .
6. 6

   Divide the fried rice mixture between plates. Top with lobster tails, spicy mayo, remaining sesame seeds, and scallion greens. Season with salt and black pepper to taste before serving.