Fragrant Chilli Crab-Fried Rice with Crispy Leeks Recipe
Introduction
This fragrant chilli crab-fried rice combines aromatic spices with delicate crabmeat for a deliciously satisfying meal. Crispy fried leeks add a delightful crunch, making this dish both flavorful and texturally interesting. It’s perfect for a quick dinner that feels special.
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 trapped between the layers, then thinly slice.
- Step 2: Heat enough oil in a wok or deep frying pan to reach a few centimetres up the side. Warm over medium heat for a few minutes, then carefully add the green ends of the leeks. Fry for 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer them onto kitchen paper, season with salt, and set aside.
- Step 3: Pour away all but 1-2 tablespoons of oil from the pan. Add the remaining leeks, garlic, and ginger. Stir-fry over medium heat for a few minutes until softened.
- Step 4: In a small bowl, mix together the caster sugar, soy sauce, fish sauce, and sriracha. Pour this mixture into the pan with the rice. Fry for a few minutes, breaking up any clumps of rice as you go.
- Step 5: Make a well in the center of the rice and pour in the beaten eggs. Leave to set for about a minute, then scramble them gently into the rice mixture.
- Step 6: Stir in the crabmeat and the juice from half the lime. Serve the fried rice topped with crispy leeks and fresh coriander. Offer lime wedges and extra sriracha on the side for added flavor.
Tips & Variations
- For a spicier kick, add extra sriracha or a chopped fresh chili to the stir-fry.
- Use day-old rice for the best texture—freshly cooked rice can be too soft and sticky.
- Substitute crabmeat with cooked shrimp or shredded chicken for a different protein option.
- Make sure to dry the leeks well after washing to avoid oil splatter when frying.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a wok or microwave until piping hot, adding a splash of water or oil if needed to loosen the rice. The crispy leeks are best added fresh when serving to retain their crunch.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this recipe vegetarian?
You can omit the crabmeat and replace fish sauce with soy sauce or a vegetarian alternative. For protein, consider adding tofu or mixed vegetables.
What type of rice is best for crab-fried rice?
Basmati or jasmine rice works well because they have a light, fluffy texture that separates easily when stir-fried. Using day-old rice helps prevent the dish from becoming mushy.
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Fragrant Chilli Crab-Fried Rice with Crispy Leeks Recipe
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
This fragrant chilli crab fried rice features aromatic spices and fresh crabmeat tossed with fluffy basmati or jasmine rice. Crispy fried leeks add delightful texture, while a balanced blend of soy, fish sauce, sriracha, garlic, and ginger creates a bold flavor profile. Perfect for a quick, satisfying meal with a citrusy kick from fresh lime and a touch of heat.
Ingredients
Leeks
- 3 leeks, halved and thinly sliced
Frying Oil
- Sunflower or vegetable oil, for frying
Aromatics and Sauces
- 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
Rice and Protein
- 500g cooked basmati or jasmine rice
- 2 eggs, beaten
- 100g white crabmeat
Garnishes
- 1 lime, half juiced, half cut into wedges for serving
- Small handful of coriander, to serve
Instructions
- Prepare and crisp leeks: Cut the leeks in half lengthwise and rinse thoroughly under cold running water to remove any dirt trapped between the layers. Thinly slice the leeks. Heat enough sunflower or vegetable oil in a wok or deep frying pan to a few centimeters depth over medium heat. Once hot, carefully add the green ends of the leeks to the oil and fry for 2-3 minutes, stirring occasionally, until golden brown and crispy. Use a slotted spoon to transfer the crispy leeks to a sheet of kitchen paper to drain excess oil. Season lightly with salt and set aside.
- Cook the aromatics: Pour away all but 1-2 tablespoons of the hot oil from the pan, reserving it for future use. Add the remaining leeks along with the grated garlic and ginger to the pan. Stir-fry over medium heat for a few minutes until softened and fragrant.
- Combine sauces and rice: In a small bowl, mix together the caster sugar, soy sauce, fish sauce, and sriracha. Pour this sauce blend into the pan with the softened leeks and aromatics. Add the cooked rice to the pan and stir-fry for several minutes, breaking up any clumps, until the rice is heated through and well coated with the sauce.
- Incorporate eggs: Create a well in the center of the rice in the pan and pour in the beaten eggs. Let the eggs set for about one minute, then scramble them gently into the rice until fully cooked and evenly mixed.
- Add crabmeat and lime juice: Gently fold in the white crabmeat and add the juice of half a lime. Stir through to combine and heat everything through without over-stirring to keep the crabmeat tender.
- Serve: Plate the crab fried rice and scatter with fresh coriander and the crispy fried leeks. Serve with lime wedges and extra sriracha on the side for added heat and tang.
Notes
- Use day-old cooked rice for best texture to avoid sogginess.
- Adjust the amount of sriracha to control the heat level to your preference.
- For a shellfish allergy, substitute crabmeat with cooked chicken or tofu.
- If you prefer less oil, use a non-stick pan and reduce the oil quantity.
- Do not over-stir the crabmeat to keep it in tender flakes.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Stir-fry Rice Dish
- Method: Stovetop
- Cuisine: Asian Fusion
Keywords: crab fried rice, chilli crab rice, crispy leeks, Asian stir-fry, seafood fried rice, spicy rice dish
