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Crispy leek fried rice recipe

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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
Healthy

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

If you don't have any leeks, try using spring or white onions instead

Each serving contains

Energy
1760kj
421kcal 21%
Fat
20g 28%
Saturates
5g 26%
Sugars
5g 6%
Salt
1.7g 29%

of the reference intake
Carbohydrate 43.8g Protein 14.8g Fibre 4.5g

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 remaining ½ tbsp 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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