Crispy leek fried rice recipe
Great for clearing out the pantry and as a midweek meal, this high-protein dish is quick, cheap and easy. Finish with crushed chillies and fresh lime juice for an extra kick.
See method- Serves 4
- 3 mins to prepare and 17 mins to cook
- 421 calories / serving
Ingredients
- 100g frozen garden peas
- 100g baby spinach
- 1 ½ tbsp olive oil
- 2 leeks, trimmed, washed and thinly sliced
- 2 large garlic cloves, finely chopped
- 1 tbsp unsalted butter
- 2 x 250g packs microwave basmati rice
- 1½ tbsp soy sauce
- 1 tbsp fish sauce
- 1½ limes, ½ juiced, 1 cut into wedges to serve
- 4 large eggs
- 1 tsp crushed chillies
- 10g fresh coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1760kJ 421.0kcal
- Fat
- 20g
- Saturates
- 5g
- Salt
- 1.7g
- Sugars
- 5g
of the Reference intake
Carbohydrate 43.8gProtein 14.8gFibre 4.5g
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Method
- Boil the peas in a saucepan for 2 mins. Add the spinach, simmer for 1 min more to wilt the leaves, then drain well and set aside.
- Meanwhile, heat 1 tbsp oil in a large frying pan over a medium-high heat. Fry the leeks for 5-6 mins until soft and lightly golden, then stir in the garlic and cook for 1 min more. Transfer to a bowl and set aside.
- Add the butter to the pan, crumble in the rice and press down with the back of a spoon into a single layer. Cook for 5-6 mins, without stirring, until crisp on the bottom. Break up with a wooden spoon, transfer the crispy bottom only to a plate, then stir in the soy sauce, fish sauce, peas, spinach, leeks and lime juice with the rest of the rice.
- Meanwhile, heat the remaining½tbsp oil in a separate frying pan over a medium-high heat. Fry the eggs for 3-4 mins until the whites are set and crisp. Stir the crispy rice back into the rice pan, then divide the mixture between 4 plates and top each with a fried egg. Scatter with crushed chillis and corainder and serve with lime wedges to squeeze over.
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