Crispy leek fried rice recipe

Method

1. 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.
2. 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.
3. 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.
4. 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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