Filled with the early summer veggies, Leek, Beet and Radish Fried Rice with Buttery Lobster is a quick and easy recipe with sweet, salty and savory flavors.
In three short days, we’ll celebrate our third anniversary of moving to Maine. I’ll never forget that move — the rushed trip up here on June 26 to sign the lease and change my driver’s license to Maine (it was to expire on my birthday the following day in Connecticut), followed by a trip back to Connecticut for all our stuff and then a trip back to unload, unpack and settle in. Thank goodness for my family who helped me pack, unpack and get a little order in our new home. And now it’s been three years … and we’re still in the same townhouse. Wanting to move isn’t quite the same as finding a place to move to — and can we talk about how competitive the housing market is? No, no, I digress … we can come back to that another time. Hopefully when I have good news to share.
- 2-3 leeks, halved, thinly sliced and soaked
- 1 bunch radishes, quartered and thinly sliced
- 1 tbsp olive oil
- salt and pepper, to taste
- 1 tbsp sesame oil
- 1 cup dry jasmine rice, prepared
- ⅓ cup soy sauce
- 1 tbsp salted butter
- ⅓ lb lobster meat, chopped