Introduction

This fragrant chilli crab-fried rice is a vibrant dish packed with bold flavors and textures. Crispy leeks add a delightful crunch, while the combination of sriracha, lime, and fresh coriander brings brightness to the savory crab and rice. It’s a quick and satisfying meal perfect for any day of the week.

The image shows a serving of fried rice on a white plate with a brown rim, placed on a white marbled surface. The fried rice has three noticeable layers: the base layer is light yellow cooked rice mixed with small pieces of scrambled egg; the second layer consists of finely chopped green herbs sprinkled evenly across the rice; the top layer is a drizzle of reddish-orange sauce laid in thin lines over the herbs and rice. A half-cut lime wedge rests on the right side of the plate. Next to the plate, there is a white plate with two lime halves and some fresh green herbs. To the upper left, a black pan holds more of the same yellow fried rice with green herbs, and a golden spoon rests inside it. The overall colors are warm yellows, greens, and reds against the white and brown dishware, set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

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

Instructions

Step 1: Cut the leeks in half lengthwise, rinse thoroughly under cold running water to remove any dirt 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 over medium heat. When hot, carefully drop in the green ends of the leeks and fry for 2-3 minutes until golden brown and crispy. Remove with a slotted spoon and drain on kitchen paper. Season with salt and set aside.

Step 3: Pour away all but 1–2 tablespoons of the oil from the pan. Add the remaining leeks, garlic, and ginger and stir-fry over medium heat for a few minutes until softened.

Step 4: In a bowl, mix together the caster sugar, soy sauce, fish sauce, and sriracha. Add this mixture to the pan along with the cooked rice. Stir-fry for a few minutes until the rice breaks apart and mixes well with the flavors.

Step 5: Make a well in the center of the rice and pour in the beaten eggs. Let them set for about a minute, then scramble and mix into the rice evenly.

Step 6: Gently fold in the white crabmeat and the juice of half the lime. Remove from heat.

Step 7: Serve the crab-fried rice topped with crispy leeks and coriander. Garnish with lime wedges and extra sriracha on the side for added heat.

Tips & Variations

Use day-old rice for best frying results, as it prevents the dish from becoming mushy.

Swap crabmeat for cooked shrimp or shredded cooked chicken if preferred.

For extra crunch, add toasted cashews or peanuts when serving.

Adjust the amount of sriracha to suit your preferred spice level.

To save time, prepare the crispy leeks ahead and store in an airtight container until ready to serve.

FAQs

Can I use fresh crab instead of canned crabmeat?

Yes, fresh cooked crab meat works wonderfully in this recipe and will add an even fresher flavor. Just ensure it is fully cooked and picked clean of shells before adding.

Is it necessary to add fish sauce?

Fish sauce adds a deep umami flavor that balances the sweetness and heat, but if you prefer, it can be omitted or replaced with a little soy sauce for a milder taste.