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The Silver Spoon, Phaidon Press
• 1 1/2 cups long-grain rice
• 4 tablespoons olive oil
• 2 leeks, trimmed and sliced
• 1 3/4 cups peas, shelled
• 2 eggs
• 11 ounces crab meat, drained if canned
• salt and pepper
Cook the rice in plenty of salted, boiling water for about 18 minutes until tender, then drain, rinse under cold running water and drain again.
Tip into a salad bowl and stir in 1 tablespoon of the oil and a pinch of pepper.
Heat 2 tablespoons of the remaining oil in a pan, add the leeks and cook, stirring occasionally, for 5 minutes until soft.
Add the peas, season with salt and cook over medium heat for 10 minutes until tender.
Beat the eggs with a pinch of salt.
Heat the remaining oil in a skillet, pour in the eggs, tilt the pan to spread them evenly over the base and cook until the underside is set.
Flip the omelet over and cook until the second side is set.
Slide out of the skillet and cut into strips.
Pick over the crab meat and remove any pieces of cartilage or shell, then stir the meat into the rice with the leeks and peas and strips of omelet.
Taste and adjust the seasoning if necessary.
Store in a cool place, but not the refrigerator, until ready to serve.
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