Fragrant chilli crab-fried rice with crispy leeks
- Cassie Best
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Serves 4
Easy
Prep: 15 mins
Cook: 15 mins
A star rating of 4 out of 5.1 ratingRate
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Transform a weeknight dinner into something more special using sustainably sourced crab and crispy fried leeks. Drizzle over sriracha chilli sauce to serve
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Ingredients
Nutrition
Units:
MetricUS
-
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
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Nutrition: Per serving
- kcal322
- fat9g
- saturates2g
- carbs43g
- sugars9g
- fibre4g
- protein14g
- salt2.18g
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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.
Recipe from Good Food magazine, Christmas 2024
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A star rating of 4 out of 5.1 rating
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