Prep the lobster tails: Using kitchen shears, cut the shell and remove the lobster meat. Chop the tender lobster meat into 2-inch bite-sized pieces or small pieces and set aside.

 

Prepare the rice: Take the cooked day-old rice and break up any clumps. It's important to use day-old rice to achieve the right texture. Add the egg yolks and combine well with the rice. 

 

Heat the wok or a large skillet: Place a wok or a large skillet over medium-high heat. Add 2 tablespoon of neutral oil. 

 

Egg whites: whisk the 2 egg whites and cook. Remove from the wok, cut into strips, and set aside. 

 

Sauté ginger and garlic: Add the julienned ginger to the wok. Sauté for 1-2 minutes until fragrant. Add the minced garlic and saute, being careful not to let the garlic brown.

 

Cook the lobster meat: Toss in the chopped lobster meat and stir-fry for 2-3 minutes until it turns opaque and slightly golden brown. Remove the lobster and set aside. 

 

Incorporate the rice: ADD MORE OIL IF NEEDED. Add the day-old rice to the wok, breaking up any remaining clumps. Add the salted butter. Add back the lobster and mix.

 

Season to perfection: Season the fried rice with salt and white pepper. Continue to stir-fry for an additional 2-3 minutes, allowing the flavors to meld together.