Bad Bunny Shares One of His Favorite Dishes from His Miami Restaurant: Lobster Fried Rice

·2-min read

Bad Bunny's Gekkō restaurant also includes decadent options like olive-fed filet mignon, chilled oysters with watermelon granita and wagyu dumplings

James Devaney/GC Images, Jennifer Causey
James Devaney/GC Images, Jennifer Causey

Everything you need to know about Bad Bunny and restaurateur David Grutman's Miami steakhouse is in the name: Gekkō, which means "moonlight" in Japanese.

Every element in the space — sleek jewel-toned booths, plush velvet drapery and moody gold lighting — enhances the sexy nighttime vibe, including the menu.

Customers can choose from decadent options like olive-fed filet mignon, chilled oysters with watermelon granita, wagyu dumplings and lobster fried rice (below and in this week's issue of PEOPLE), which is one of the Grammy-winning musician's favorites.

Michael Stavaridis Gekkō
Michael Stavaridis Gekkō

Related:Get Reba McEntire's Twist on a BLT from Her Oklahoma Restaurant

The Puerto Rican star says he chose Miami to house his eatery since "the culture reminds me of home."

For more on Bad Bunny, plus our full list of things to do, eat, and see this summer, pick up the latest issue of PEOPLE, on newsstands Friday.

Jennifer Causey
Jennifer Causey

Lobster Fried Rice

½ cup vegetable oil

6 large garlic cloves, thinly sliced

1 cup fresh snow peas

½ cup shelled frozen edamame, thawed

1 large (5-oz.) carrot, finely chopped

2 large eggs, lightly beaten

4 cups cold cooked white long-grain rice

3 Tbsp. light soy sauce

2 Tbsp. XO sauce or hoisin sauce

6 oz. cooked lobster (from 3 [4-oz.] uncooked lobster tails), chopped

½ cup fresh bean sprouts

½ cup thinly sliced scallions

Chile oil or chile crisp

1. Heat oil in a small skillet over medium. Carefully add garlic, spreading slices into an even layer. Reduce heat to medium low, and cook, stirring constantly, until garlic is golden brown and crisp, 2 to 3 minutes. Remove skillet from heat, and transfer garlic to a paper-towel-lined plate using a slotted spoon. Carefully pour garlic oil into a heatproof container.

2. Heat 1 tablespoon garlic oil in a large skillet or wok over medium high. Add snow peas, edamame and carrot; cook, stirring constantly, until vegetables are warm but still have a bite, 2 to 3 minutes. Transfer vegetables to a plate.

3. Add 1 tablespoon garlic oil to skillet. Add beaten eggs; cook, stirring constantly, until eggs are scrambled, about 1 minute. Transfer eggs to a separate bowl.

4. Add 2 tablespoons garlic oil to skillet. Add cold rice; using a wooden spoon to separate grains, cook until heated through, 1 to 2 minutes. Add cooked eggs and vegetables to skillet; stir to combine. Add soy sauce and XO sauce, stirring to coat; cook until heated through, about 1 minute. Add lobster and bean sprouts; stir until warmed through, 1 to 2 minutes.

5. Transfer fried rice to a large platter. Sprinkle with crispy garlic slices and scallions. Serve immediately with chile oil or chile crisp.

Serves: 4
Active time: 30 minutes
Total time: 30 minutes

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Read the original article on People.