Mom's Weekend Fried Rice with Lobster and Lup Cheong

15 min
5 Servings


1/2 cup
oyster sauce
1/4 cup
soy sace
1/2 Tbsp
Sriracha hot sauce
1 Tbsp
1/8 cup
1 Tbsp
peanut oil (or vegetable oil)
2 tsp
sesame oil
1 cup
bacon (thinly sliced)
1 1/2 cup
lup cheong (chopped thin)
2 Tbsp
garlic cloves (minced)
1/2 cup
sweet onion (finely diced)
2 tsp
ground black pepper
1 1/2 cup
lobster meat (par-cooked or use 21/25 soft sweet shrimp, peeled clean and medium diced)
6 cup
jasmine rice (cooked and cooled)
1 cup
green onion (thinly sliced)
Prep Time:
15 min
Total Time:
15 min


Prepare the chef’s sauce by adding oyster and soy sauce, Sriracha hot sauce, honey, and water to a bowl. Mix well with a whisk and chill. Sauce is good for 4 to 5 days in chill. Heat a large Wok or large skillet on medium-high heat. Add in peanut oil and sesame oil. Once hot add bacon, Lup Cheong, and then render the oil. Continue stirring to cook evenly for 3 to 4 minutes. Add garlic and cook for 2 more minutes or until garlic becomes golden brown. Add sweet onions and black pepper. Next, add lobster (or shrimp) and cook for 2 to 3 minutes stirring to ensure it doesn’t stick to the pan. Lastly, add rice and chef’s sauce. Evenly mix to avoid burning or sticking. Once rice is thoroughly coated and mixed, serve on a plate and finish with a sunny side up egg and green onion to garnish.

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