Description
A vibrant and flavorful chilli crab-fried rice featuring fragrant aromatics, tender crabmeat, and a delightful crunch from crispy fried leeks. This quick stir-fried dish combines the perfect balance of spicy sriracha, tangy lime, and savory soy and fish sauces, making it a delicious and satisfying meal.
Ingredients
Scale
Crispy Leeks
- 3 leeks
- Sunflower or vegetable oil, for frying
- Salt, for seasoning
Chilli Crab-Fried Rice
- 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
- Prepare and fry the leeks: Cut the leeks in half lengthwise, rinse thoroughly under cold running water to remove any dirt between the layers, then thinly slice. Heat enough sunflower or vegetable oil in a wok or deep frying pan until it comes a few centimeters up the sides. Heat the oil over medium heat for a few minutes, then carefully drop the green ends of the sliced leeks into the hot oil. Fry for 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer the crispy leeks to kitchen paper to drain, then season lightly with salt and set aside.
- Sauté aromatics: Pour away all but 1-2 tablespoons of the frying oil from the pan (reserve the oil for future stir-fries). Add the remaining parts of the leeks, grated garlic, and grated ginger to the pan. Stir-fry over medium heat for a few minutes until softened and fragrant.
- Mix sauces and combine with rice: In a small bowl, combine caster sugar, soy sauce, fish sauce, and sriracha. Pour this sauce mixture into the pan with the softened aromatics and add the cooked rice. Stir-fry for several minutes, breaking up any clumps and ensuring the rice is evenly coated with the sauce.
- Cook the eggs: Make a well in the center of the rice in the pan and pour in the beaten eggs. Let the eggs sit undisturbed for about a minute to set, then scramble the eggs into the rice, mixing well.
- Add crabmeat and lime juice: Gently fold in the white crabmeat and the juice from half a lime. Stir to combine and warm through without breaking up the crabmeat too much.
- Serve: Plate the crab-fried rice and garnish with the crispy fried leeks, fresh coriander, lime wedges, and extra sriracha on the side for added heat.
Notes
- Use day-old cooked rice for best texture in frying to avoid mushiness.
- Adjust sriracha quantity according to your preferred spice level.
- Ensure the crabmeat is fresh or well-drained canned crabmeat for optimal flavor and texture.
- Be careful when frying the leeks as hot oil may splatter.
- This dish is excellent as a quick weeknight dinner or a flavorful lunch.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Asian
Keywords: chilli crab fried rice, crispy leeks, stir-fried rice, sriracha rice, crab recipes, Asian fried rice
