Cut the leeks in half down the centre, rinse under cold running water to remove any dirt trapped between the layers, then thinly slice.

Heat enough oil in a wok or deep frying pan to come a few centimetres up the side. Heat the oil over a medium heat for a few minutes, then drop the green ends of the leeks into the hot oil, being careful not to splash. Fry the leeks for 2-3 mins until golden brown and crispy, then use a slotted spoon to transfer to a sheet of kitchen paper. Season the crispy leeks with salt and set aside until ready to serve.

Pour away all but 1-2 tbsp oil from the pan (save for future stir-fries). Add the remaining leeks, garlic and ginger and stir-fry over a medium heat for a few minutes to soften.

Combine the sugar, soy, fish sauce and sriracha in a bowl. Add to the pan with the cooked rice and fry for a few minutes, until the rice has broken up. Create space in the centre and add the eggs. Leave to set for a minute, then scramble into the rice.

Add the crabmeat and lime juice. Serve scattered with coriander and the crispy leeks, with lime wedges and extra sriracha on the side.