- 150g white basmati rice
- 2 tbsp brown rice vinegar
- 1 tbsp Worcester sauce
- 1 tsp caster sugar
- A thumb of ginger
- 2 garlic cloves
- 1 carrot
- 1 leek
- A head of broccoli
- 100g white crab meat
- 300ml boiling water
- Sea salt
- 2 tsp olive, coconut or sunflower oil
- 1.
Tip the rice into a large bowl and cover with cold water. Set aside to soak.
- 2.
While the rice soaks, pour 2 tbsp brown rice vinegar and 1 tbsp Worcester sauce into a bowl. Stir in 1 tsp sugar with a pinch of salt till they start to dissolve. Peel and grate in the ginger and garlic. Give it a good stir to mix.
- 3.
Trim and peel the carrot. Finely slice it into batons. Trim the root and top 3cm off the leek. Slice a cross in the top of it and open it out to rinse out any grit. Finely slice it. Break the broccoli into small florets. Finely slice the stalk.
- 4.
Drain the rice and tip it into a small pan. Add 300ml boiling water and a pinch of salt to the pan. Cover. Bring to the boil, then turn the heat right down. Gently cook for 8 mins till the water has been absorbed and the rice is tender. Take off the heat and leave to steam in the pan for 5 mins.
- 5.
While the rice cooks, warm a deep frying pan or wok over a high heat for 2 mins. Add 2 tsp oil with the carrot, leek and broccoli. Stir fry for 5-8 mins till the veg just start to soften.
- 6.
Add the crab to the pan. Pour in the gingery vinegar mixture. Stir fry for 3-5 mins to warm everything through. Take off the heat. Taste and add a pinch of salt if you think it needs it.
- 7.
Fluff the rice up with a fork and divide between two warm bowls. Top with the crab and veg. Serve straight away.
- 8.
- 9.