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

Scale

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