Description
This fragrant chilli crab-fried rice recipe combines the delicate sweetness of white crabmeat with aromatic garlic, ginger, and a spicy sriracha kick. Crispy fried leeks add a delightful texture contrast, while lime and coriander lend fresh, zesty notes. Perfect as a flavorful and vibrant one-pan meal inspired by Asian stir-fry traditions.
Ingredients
Scale
Vegetables and Aromatics
- 3 leeks
- 4 garlic cloves, grated
- 2 tbsp ginger, peeled and grated
- Small handful of coriander, to serve
- 1 lime, ½ juiced, ½ cut into wedges or cheeks to serve
Sauces and Condiments
- 1 tbsp caster sugar
- 1½ tbsp soy sauce
- 2 tsp fish sauce
- 1½ tbsp sriracha, plus extra to serve
Main Ingredients
- 500g cooked basmati or jasmine rice
- 2 eggs, beaten
- 100g white crabmeat
Frying
- Sunflower or vegetable oil, for frying
Instructions
- Prep the leeks: Cut the leeks in half lengthwise and rinse thoroughly under cold running water to remove any trapped dirt. Then thinly slice the leeks, separating the green ends from the white parts.
- Fry the crispy leeks: Heat enough sunflower or vegetable oil in a wok or deep frying pan to come a few centimeters up the side, over medium heat for several minutes until hot. Carefully drop the green ends of the leeks into the oil and fry for 2-3 minutes, until golden brown and crispy. Use a slotted spoon to transfer them to kitchen paper to drain and season with salt. Set aside for serving.
- Stir-fry aromatics: Pour away all but 1-2 tablespoons of the oil from the pan. Add the remaining leeks (white parts), grated garlic, and grated ginger to the pan. Stir-fry over medium heat for a few minutes until softened and fragrant.
- Add sauces and rice: In a small bowl, mix caster sugar, soy sauce, fish sauce, and 1½ tablespoons sriracha. Pour this mixture into the pan with the aromatics, then add the cooked rice. Stir-fry for several minutes, breaking up any clumps, to evenly coat the rice with the sauce and heat through.
- Cook the eggs: Push the rice mixture to the sides of the pan to create a space in the center. Pour the beaten eggs into this center and let them set for about a minute. Then scramble the eggs, mixing them through the rice to combine fully.
- Add crab and lime: Gently fold in the white crabmeat and the juice of half the lime. Stir just to combine and warm the crab through without breaking it up too much.
- Serve: Transfer the fried rice to serving plates, scatter with fresh coriander and the crispy fried leeks. Serve immediately with lime wedges and extra sriracha on the side for added zest and spice.
Notes
- Use day-old cooked rice or rice cooled in the fridge for best texture and to prevent clumping.
- Adjust the amount of sriracha according to your heat preference.
- Crispy leeks can be fried ahead of time and kept dry in an airtight container to maintain crunch.
- White crabmeat is delicate; handle gently when folding into the fried rice to preserve its texture.
- This recipe works well with either basmati or jasmine rice, depending on your fragrance preference.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: chilli crab fried rice, crispy leeks, spicy rice, Asian stir-fry, crabmeat recipe
