You can’t get rice like this at your favorite hibachi restaurant! Straight out of the lowcountry of Daufuskie Island, SC, this dish could be a fresh and light entree or a great side dish to a steak for a fun Surf ‘n Turf option.
- 3/4 c white rice
- 1 1/4 c water
- Pinch of salt
- 2 strips smoked bacon
- 1 tbsp. vegetable oil
- 1/2 stalk celery, chopped
- 1/2 medium green bell pepper, chopped
- 1/2 medium red bell pepper, chopped
- 1/4 medium onion, chopped
- 1/2 lb crabmeat (lump or claw)
- 1/2 tsp. garlic powder
- Salt and black pepper to taste
- Place the rice, water, and salt in a medium pot.
- Cover, bring to a boil, and simmer until the rice is done and the water is absorbed, about 20 minutes or more.
- Fry the bacon until crispy in a 12-inch skillet. When the bacon is done, remove it from the pan, set aside, and crumble when cool.
- Add the oil to the bacon fat in the skillet and heat. Add the celery, peppers, and onion.
- Stir-fry until the onions are clear, then add the crab and cook until the crab begins to brown, another 5 to 10 minutes.
- Stir in the crumbled bacon, cooked rice, and garlic powder.
- Season with salt and pepper to taste.
- Cover the mixture and simmer for at least 10 minutes. (If you'd like a meatier mixture, just use more crab and less rice.)