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Ingredients

• 1 pound cooked Maine lobster, cut into 1-inch pieces
• 6 cloves garlic, minced
• 2 green onions, thinly sliced
• 2 tablespoons grape-seed oil
• 2 tablespoons unsalted butter
• 3 large eggs, lightly beaten
• 1 quart jasmine rice, cooked the day before and refrigerated overnight
• 2/3 cup diced carrots
• 2/3 cup defrosted green peas
• 4 tablespoons low-sodium soy sauce
• Salt and pepper, to taste

Directions

1. Heat 1 tablespoon of grape-seed oil in a large nonstick skillet or wok over medium-high heat. Add eggs and scramble. Once fully cooked, remove from the pan and set aside.
2. Add remaining tablespoon of grape-seed oil to the empty skillet over medium-high heat. Add the garlic and sauté for about 1 minute, until fragrant. Add the butter.
3. Add the rice, lobster, green peas, carrots, and soy sauce, and stir to combine. Cook 3-4 minutes, until the lobster and rice are heated through.
4. Return the eggs to the pan and stir gently. Season with salt and pepper to taste.
5. Serve garnished with sliced green onion.

Adachi Restaurant is located at . Call 248-540-5900 or visit for more information — and be sure to check out hourdetroit.com for more recipes from area restaurants including Mad Nice’s Brussels Sprouts Salad, Sexy Steak’s Spicy Shrimp Diavolo, and more.��

This story originally appeared in the May 2024 issue of ������ Detroit magazine. To read more, pick up a copy of ������ Detroit at a local retail outlet. Our��digital edition will be available on May 6.��