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Crispy leek fried rice recipe

Crispy leek fried rice recipe

5 ratings

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 spinach, try using kale

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

  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 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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