Fragrant chilli crab fried rice with crispy leeks

• leek↗3
• sunflower or vegetable oil↗

  for frying

• garlic cloves↗4

  grated

• ginger↗2 tbsp tbsp

  peeled and grated

• sugar↗1 tbsp tbsp
• soy sauce↗1½ tbsp tbsp
• fish sauce↗2 tsp tsp
• sriracha↗1½ tbsp tbsp

  plus extra for serving

• cooked basmati or jasmine rice500g g
• eggs↗2

  beaten

• white crab meat↗100g g
• lime↗1

  ½ juiced, ½ sliced into wedges for serving

• cilantro↗small handful of

  for serving

Step-by-step instructions

1. 1

   Cut the leek lengthwise in half, rinse under cold running water to remove dirt between the layers, then slice thinly.

2. 2

   Heat enough oil in a wok or deep skillet so it rises a few centimeters up the sides. Warm the oil over medium heat for a few minutes, then carefully lower the green ends of the leek into the hot oil, avoiding splatter. Fry the leek for 2‑3 minutes until golden‑brown and crispy, then lift with a slotted spoon onto a paper towel. Season the crispy leek with salt and set aside for serving.

3. 3

   Pour off everything from the pan except 1‑2 tbsp of oil (reserve for future stir‑fries). Add the remaining leek, garlic and ginger and sauté over medium heat for a few minutes until softened.

4. 4

   Combine sugar, soy sauce, fish sauce and sriracha in a bowl. Add the mixture to the pan with the cooked rice and stir‑fry for a few minutes until the rice separates. Create a well in the centre and pour in the eggs. Let them set for a minute, then fold them into the rice.

5. 5

   Add the crab meat and lime juice. Serve, sprinkling cilantro and the crispy leek, with lime wedges and extra sriracha on the side.