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 and rinse thoroughly under cold running water to remove any dirt between the layers. Thinly slice the leeks.

Step 2: Heat enough oil in a wok or deep frying pan to reach a few centimetres up the side over medium heat. When hot, carefully add the green ends of the leeks and fry for 2-3 minutes until golden brown and crispy. Use a slotted spoon to transfer them to 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, grated garlic, and ginger. Stir-fry over medium heat for a few minutes until softened and fragrant.

Step 4: In a small bowl, combine the caster sugar, soy sauce, fish sauce, and sriracha. Add this mixture to the pan along with the cooked rice and fry for a few minutes, breaking up any clumps of rice.

Step 5: Create a well in the center of the rice, pour in the beaten eggs, and let them set for about a minute. Then scramble the eggs into the rice evenly.

Step 6: Gently fold in the crabmeat and the juice of half the lime. Serve the fried rice garnished with fresh coriander and crispy leeks. Accompany with lime wedges and extra sriracha if desired.

Tips & Variations

For extra heat, add fresh chopped chillies along with the ginger and garlic during stir-frying.

You can substitute crabmeat with cooked shrimp or shredded cooked chicken if preferred.

Using day-old rice helps prevent the fried rice from becoming mushy and improves texture.

Make sure the oil is hot enough before frying the leeks to achieve a crisp texture without absorbing too much oil.

FAQs

Can I use other types of rice for this recipe?

Yes, jasmine or basmati rice are preferred for their fragrance and texture, but any long-grain rice will work well. Avoid short-grain rice as it tends to be stickier and less ideal for frying.

Is it necessary to use fish sauce?

Fish sauce adds a unique umami depth to the dish, but if you prefer, you can substitute it with soy sauce or omit it for a milder flavor. Adjust seasoning to taste accordingly.