Description
A vibrant and flavorful chili crab-fried rice dish featuring tender white crabmeat, aromatic ginger and garlic, spicy sriracha, and soy sauce, garnished with crispy fried leeks and fresh coriander. This quick stir-fry meal combines the perfect balance of heat, umami, and citrus brightness, making it an impressive yet easy-to-make dinner option.
Ingredients
Scale
For the Crispy Leeks
- 3 leeks
- Sunflower or vegetable oil, for frying
For the 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, half juiced, half cut into wedges or cheeks to serve
- Small handful of coriander, to serve
Instructions
- Prepare the Leeks: Cut the leeks in half lengthwise and rinse under cold running water thoroughly to remove any dirt between the layers. Then thinly slice the leeks.
- Fry Crispy Leeks: Heat enough oil in a wok or deep frying pan to come a few centimeters up the sides over medium heat. Once hot, carefully add the green ends of the leeks to the oil. Fry for 2-3 minutes until golden brown and crispy, taking care to avoid splashing. Use a slotted spoon to transfer the crispy leeks onto kitchen paper, season with salt, and set aside.
- Start the Stir-Fry: Pour away all but 1-2 tablespoons of the oil from the pan, reserving it for future use. Add the remaining sliced leeks, grated garlic, and grated ginger to the pan. Stir-fry over medium heat for a few minutes until softened and fragrant.
- Season the Rice: In a small bowl, mix together the caster sugar, soy sauce, fish sauce, and sriracha. Add this mixture to the pan along with the cooked rice. Stir-fry for a few minutes to break up any clumps of rice and evenly combine the flavors.
- Cook and Scramble the Eggs: Push the rice mixture aside in the pan to create space in the center. Pour in the beaten eggs and allow them to set for about one minute. Then scramble the eggs, incorporating them thoroughly into the rice.
- Finish the Dish: Gently fold in the white crabmeat and lime juice into the rice. Cook just until the crab is warmed through.
- Serve: Serve the fried rice topped with crispy fried leeks and sprinkled with fresh coriander. Accompany with lime wedges and additional sriracha on the side for extra zest and heat.
Notes
- Ensure the cooked rice is cold or at room temperature to prevent clumping when frying.
- Feel free to adjust the amount of sriracha to control the heat level to your preference.
- The crispy leeks add a delightful texture contrast; do not skip frying them separately.
- If fresh crabmeat is unavailable, canned or frozen crabmeat can be used but add towards the end to avoid overcooking.
- Use a sturdy wok or deep frying pan to handle the high heat required for stir-frying and frying.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Southeast Asian
Keywords: chilli crab fried rice, crab fried rice, crispy leeks, stir-fry rice, spicy crab rice
