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Fish, Sides | |
| 2 bacon slices, cut into 1-inch pieces 4 tablespoons vegetable oil, divided 1 cup chopped yellow onion (from 1 medium onion) 1 cup chopped green bell pepper (from 1 large pepper) 3/4 cup chopped celery (from 3 stalks) 1 tablespoon chopped garlic (from 3 garlic cloves) 1/2 cup chopped scallions, white and green parts separated (from 1 bunch) 1 pound fresh crabmeat, picked over 4 cups cooked long-grain white rice 1 1/2 teaspoons kosher salt 1/2 teaspoon black pepper 1/4 cup chopped fresh flat-leaf parsley | |
| Step 1 Cook bacon in a 12-inch skillet over medium-high, turning often, until nicely browned and crisp (adjusting heat as needed to prevent burning), about 8 minutes. Transfer bacon to a small bowl using a slotted spoon, and set aside. Reserve drippings in skillet. Step 2 Add 2 tablespoons of the oil to drippings in skillet. Add onion, bell pepper, celery, garlic, and white parts of scallions. Cook over medium-high, tossing often, until vegetables are fragrant and tender, 2 to 3 minutes. Step 3 Add crabmeat to skillet, and cook, tossing occasionally, until crabmeat is lightly browned, about 5 minutes. Add cooked rice, salt, black pepper, and remaining 2 tablespoons oil. Cook, tossing often, until rice is hot and all ingredients are combined evenly, about 4 minutes. Step 4 Add parsley, green parts of scallions, and reserved bacon to skillet, and toss well to combine. Transfer crab fried rice to a serving platter, and serve hot or warm. | |
Unrated | |
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