Fragrant chilli crab-fried rice with crispy leeks
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 3 leeks
- sunflower or vegetable oilfor frying
- 4 garlic clovesgrated
- 2 tbsp gingerpeeled and grated
- 1 tbsp caster sugar
- 1½ tbsp soy sauce
- 2 tsp fish sauce
- 1½ tbsp srirachaplus extra to serve
- 500g cooked basmati or jasmine rice
- 2 eggsbeaten
- 100g white crabmeat
- 1 lime½ juiced, ½ cut into wedges or cheeks to serve
- small handful of corianderto serve
Nutrition: Per serving
- kcal322
- fat9g
- saturates2g
- carbs43g
- sugars9g
- fibre4g
- protein14g
- salt2.18g
Method
step 1
Cut the leeks in half down the centre, rinse under cold running water to remove any dirt trapped between the layers, then thinly slice.
step 2
Heat enough oil in a wok or deep frying pan to come a few centimetres up the side. Heat the oil over a medium heat for a few minutes, then drop the green ends of the leeks into the hot oil, being careful not to splash. Fry the leeks for 2-3 mins until golden brown and crispy, then use a slotted spoon to transfer to a sheet of kitchen paper. Season the crispy leeks with salt and set aside until ready to serve.
step 3
Pour away all but 1-2 tbsp oil from the pan (save for future stir-fries). Add the remaining leeks, garlic and ginger and stir-fry over a medium heat for a few minutes to soften.
step 4
Combine the sugar, soy, fish sauce and sriracha in a bowl. Add to the pan with the cooked rice and fry for a few minutes, until the rice has broken up. Create space in the centre and add the eggs. Leave to set for a minute, then scramble into the rice.
step 5
Add the crabmeat and lime juice. Serve scattered with coriander and the crispy leeks, with lime wedges and extra sriracha on the side.
