Ocean Jacket fried rice with Lobster Oil


Preparation time
20 minutes

Cooking time
10 minutes

4 people

2 packets Ferguson 200g ocean jacket fillets or cheeks, thawed in the refrigerator overnight
1 tablespoon Ferguson lobster oil
1 egg, lightly beaten
½ teaspoon sesame oil
2½ tablespoons soy sauce
1 tablespoon oil
1 carrot, finely chopped
1 brown onion, diced
2 cloves garlic, finely chopped
1 long red chilli, finely chopped
4 cups cooked rice
3 spring onions, chopped
1 cup bean sprouts
1 bunch Thai basil, leaves picked

Ocean Jacket fried rice with Lobster Oil

In a small bowl mix the egg, sesame oil, and ½ teaspoon of soy sauce. Prepare the Ocean Jacket fillets, by cutting the fillets into bite sized pieces.

Heat a large wok over high heat, and add half of the oil. Add the egg mixture, and swirl to coat the sides of the wok. Briefly cook the egg before removing from the wok and cutting into small pieces.

Place the wok back on high heat and add the remaining oil. Add the ocean jacket fillets/cheeks, carrot, onion, garlic and chilli. Stir fry for 2 minutes, before adding the rice, spring onion, bean sprouts, Thai basil, remaining soy sauce and lobster oil. Toss to combine, before removing from the heat. Divide between four bowls to serve.

(Dietary specifications: Lactose free. For Gluten free, use gluten free soy sauce)