Fragrant chilli crab-fried rice with crispy leeks

Transform a weeknight dinner into something more special using sustainably sourced crab and crispy fried leeks. Drizzle over sriracha chilli sauce to serve

  • Prep:15 mins
    Cook:15 mins
  • Serves 4
  • Easy

Nutrition per serving

  • kcal 322
  • fat 9g
  • saturates 2g
  • carbs 43g
  • sugars 0g
  • fibre 4g
  • protein 14g
  • salt 2.18g

Ingredients

  • 3 leeks
  • sunflower or vegetable oil , for frying
  • 4 garlic cloves , grated
  • 2 tbsp ginger , peeled and grated
  • 1 tbsp caster sugar
  • 1½ tbsp soy sauce
  • 2 tsp fish sauce
  • 1½ tbsp sriracha , plus extra to serve
  • 500g cooked basmati or jasmine rice
  • 2 eggs , beaten
  • 100g white crabmeat
  • 1 lime , ½ juiced, ½ cut into wedges or cheeks to serve
  • small handful of coriander , to serve

Method

  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.

  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.

  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.

  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.

  5. Add the crabmeat and lime juice. Serve scattered with coriander and the crispy leeks, with lime wedges and extra sriracha on the side.

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