Lobster Tails with Egg & Edamame Fried Rice

🥘 Ingredients

• cooking oil
  4 tsp
• edamame
  8 oz
• eggs
  4 unit
• microwavable rice
  2 unit
• red cabbage and carrot mix
  8 oz
• scallions
  4
• sesame seeds
  2 tbsp
• soy sauce
  4 tbsp
• spicy mayo
  1/2 c
• umami ginger sauce
  1/2 c

🍳 Cookware

• small bowl
• large pan

1. 

   1

   Wash and dry all produce. Trim and very thinly slice scallions , separating whites from greens. Crack eggs into a small bowl and whisk together. Massage microwavable rice in package to break up grains; open and add soy sauce . Set aside until ready for Step 3.

   scallions: 4, eggs: 4 unit, microwavable rice: 2 unit, soy sauce: 4 tbsp
2. 

   2

   Heat a large drizzle of cooking oil in a large, preferably nonstick, large pan over medium-high heat. Add the scallion whites, red cabbage and carrot mix , and edamame . Cook and stir occasionally until vegetables are browned and just tender, ⏱️ 3 minutes . Turn off heat, transfer to a plate, and wipe out the pan.

   cooking oil: 4 tsp, red cabbage and carrot mix: 8 oz, edamame: 8 oz
3. 

   3

   Return to the same pan and heat a large drizzle of oil over medium-high heat. Add the seasoned rice, eggs, and half of sesame seeds . Gently press mixture into an even layer. Cook undisturbed until rice crisps and eggs set, ⏱️ 2 minutes . Divide the fried rice between two bowls and top with spicy mayo as desired, scallion greens, and the remaining sesame seeds. Serve.

   sesame seeds: 2 tbsp, spicy mayo: 1/2 c
4. 

   4

   Return the cooked vegetables to the pan. Add umami ginger sauce . Cook and mix, breaking up eggs, until hot and coated, ⏱️ 2 minutes . Divide rice between the two bowls and top with scallion greens, remaining sesame seeds, and as much spicy mayo as you like. Serve.

   umami ginger sauce: 1/2 c