Crab and ginger fried rice

It doesn’t get quicker than a fried rice when you need something filling, fast. I’ve ramped it up with the addition of sweet, juicy crab.

15 MINUTES | SERVES 2 | EASY |

rapeseed oil 3 tsp

cooked brown basmati rice 250g

fresh ginger 20g, grated

green chilli 1, deseeded and finely diced, plus extra to garnish

garlic 2 cloves, minced

frozen peas 160g, defrosted

frozen sweetcorn 160g, defrosted

eggs 2, lightly beaten

fresh crab meat 200g

spring onions a bunch, trimmed and finely sliced

fish sauce 1 tsp

sesame oil 1 tsp

coriander leaves 10g, roughly chopped

lime wedges to serve

Heat 1 tsp of the oil in a large wok over a high heat. Stir-fry the rice for 2-3 minutes, breaking it up with a spoon, until toasted and a little chewy. Transfer to a bowl and set aside.

Add another tsp of the oil and stir-fry the ginger, chilli and garlic for 1 minute until fragrant. Add the rice back in, along with the peas and sweetcorn, and stir everything together.

Push the rice to the side of the wok and add the last tsp of oil. Tip the eggs into the oil and season with a little salt. Use a spatula to scramble the egg then mix in the rice while the egg is still a bit runny, tossing both together.

Toss through the crab meat and spring onions to combine and cook for 1 minute until the crab is heated through and the spring onions are just softened. Drizzle over the sesame oil and fish sauce, and toss together. Remove from the heat and stir in the coriander. Serve with lime wedges for squeezing over and extra slices of chilli.

PER SERVING 514 kcals | fat 18.7G saturates 3.3G | carbs 42.4G | sugars 7.7G fibre 11.7G | protein 38G | salt 1.8G

Nadine Brown is a recipe writer and food editor who has written healthy recipes for the likes of Tesco, Weight Watchers and Vitality magazine. Find her on Instagram at @n0sh.17.