Lobster Sticky Fried Rice

Method18 steps · about 1 hr 50 min

1. 1

   Step 1: Have a fishmonger dispatch and cut the two lobsters into bite-sized shell-on pieces, following the linked ginger-scallion preparation. Keep the prepared lobster chilled while you soak the rice and prepare the remaining ingredients. Have the chopped garlic, ginger, ham, onion and separated scallion parts ready before frying.

   Uses 2 fresh whole lobsters, each 1¼–1½ lb

2. 2

   Step 2: Soak the 300 g dry sticky rice in 2 cups water for 30–60 minutes, then drain and discard the soaking water.

   Soak the sticky rice · 30 minUses 300 g dry sticky rice (about 1½ cups) · 2 cups water for soaking the sticky rice, discarded after draining

3. 3

   Step 3: Put the chilled cut lobster in a large bowl. Mix the 1 tbsp flour and 2 tbsp cornstarch, sprinkle over the pieces and toss until lightly coated. Discard unused coating after dredging.

   Uses Chilled cut lobster pieces · 1 tbsp all-purpose flour for coating the lobster · 2 tbsp cornstarch for coating the lobster

   
4. 4

   Step 4: Bring the separate 8 cups water to a boil. Add the soaked, drained rice and cook for 5 minutes, stirring occasionally. Strain into a colander, rinse briefly with cool water and drain. Break up the rice gently with a fork so it will stir-fry more easily.

   Parboil the sticky rice · 5 minUses 8 cups water for parboiling the soaked rice, discarded after draining · All soaked drained rice, separate from discarded soaking water · Cool water, as needed for a quick rinse of the parboiled rice

   
5. 5

   Step 5: Separate the two eggs into whites and yolks in separate bowls. Beat the yolks. Keep the whites chilled until their rice-cooking stage.

   Uses 2 eggs, whites and yolks separated

6. 6

   Step 6: Heat the 2 cups vegetable oil in a wok over medium-high heat until small bubbles form around a wooden chopstick dipped into it. Drizzle in the beaten yolks; they cook quickly. As soon as they are set, lift them out with a fine-mesh strainer and keep aside. Remove any remaining egg fragments from the oil.

   Uses 2 cups vegetable oil for frying the egg yolks, garlic and lobster; strain afterwards for a 1 tbsp fried-rice draw · Beaten yolks from the two eggs

   
7. 7

   Step 7: Reduce the heat to low, with the oil at about 200°F (about 93°C). Fry all the chopped garlic (6 cloves) until light golden, preferably in the fine-mesh strainer so it can be lifted promptly. Drain the garlic and keep it aside.

   Uses Frying oil after removing the cooked yolks and egg fragments · 6 cloves garlic, coarsely chopped

   
8. 8

   Step 8: Raise the oil to about 375–380°F (about 191–193°C). Fry the coated lobster in small batches for 30–60 seconds per batch, moving it gently. Check from 30 seconds: the shells should turn pink and the meat must be pearly and opaque throughout. Continue if needed for the thickest pieces, without overcooking. Let the oil return to temperature before each batch.

   Fry one lobster batch · 1 minUses Frying oil after lifting the golden garlic · Lightly coated lobster pieces, separate from unused dredging mixture

9. 9

   Step 9: Lift each cooked lobster batch into a large bowl with a spider or strainer to drain; retain the lobster juices in that bowl. After all batches are finished, carefully strain the used frying oil into a heatproof bowl. Keep it ready for the 1 tbsp rice-cooking draw and leave the unused remainder aside.

   Uses Cooked lobster pieces and used frying oil after all batches

   
10. 10

    Step 10: Use a large wok that can hold this complete rice batch. Set the drained parboiled rice, cooked lobster and its juices, fried yolks, egg whites, fried garlic and chopped ingredients beside the stove so the final stir-fry can proceed without interruption.

    Uses Drained parboiled rice, separate from cooking and rinse water · Drained cooked lobster and its bowl juices, separate from recovered oil · Fried yolks, separate from frying oil · Reserved whites from the two eggs · Lifted fried garlic, separate from frying oil

11. 11

    Step 11: Add 1 tbsp of the strained frying oil to the wok over medium-low heat. Add the 1 tsp chopped ginger and gently caramelize it, taking care not to burn it.

    Uses 1 tbsp strained frying oil for the rice · 1 tsp finely chopped fresh ginger

12. 12

    Step 12: Add the chopped Jinhua ham (2 oz) and fry for 30 seconds.

    Fry the ham · 1 minUses Ginger and measured recovered frying oil · 2 oz Jinhua ham, finely chopped

13. 13

    Step 13: Add the diced red onion (½ cup) and stir-fry for 30 seconds, until fragrant and just softened.

    Fry the onion · 1 minUses Ham, ginger and measured oil · ½ cup diced red onion

14. 14

    Step 14: Add the drained parboiled rice and stir-fry for about 2 minutes, until reheated.

    Reheat the sticky rice · 2 minUses Ham, ginger and softened onion in the measured oil · All drained parboiled rice, separate from discarded water

15. 15

    Step 15: Beat the reserved egg whites with a fork until frothy and pour them over the rice. Stir-fry for another 1–2 minutes, until the rice is coated and the whites are cooked.

    Cook the egg-white coating · 1 minUses Hot rice with ham, onion, ginger and measured oil · Reserved whites from the two eggs

16. 16

    Step 16: Pour the Shaoxing wine (2 tsp) around the edge of the wok. Add the salt (¼ tsp) and dark soy sauce (1 tsp) and stir-fry until combined. Fold in the fried yolks, white pepper (¼ tsp) and white parts of the scallions.

    Uses Rice with its cooked egg-white coating, ham and aromatics · 2 tsp Shaoxing wine · ¼ tsp salt, or to taste · 1 tsp dark soy sauce · All lifted fried yolks, separate from frying oil · ¼ tsp ground white pepper · White parts from the ¾ cup chopped scallions

17. 17

    Step 17: Add all the drained cooked lobster and its retained bowl juices. Fold gently into the rice. Add half the fried garlic and the green parts of the scallions, then toss until everything is hot through. The egg mixture should reach 71°C (160°F), and every lobster meat piece should remain pearly and opaque throughout.

    Uses Seasoned hot rice with eggs, ham and scallion whites · All drained cooked lobster and retained bowl juices, separate from recovered oil · Half the lifted fried garlic, separate from frying oil · Green parts from the ¾ cup chopped scallions

18. 18

    Step 18: Scoop the hot lobster rice into a serving platter, leaving any excess wok oil behind. Sprinkle the remaining half of the fried garlic over the top and serve promptly in six portions.

    Uses Hot lobster rice lifted for serving, separate from excess wok oil · Remaining half of the lifted fried garlic, separate from frying oil