Transfer bacon to a small bowl using a slotted spoon, and set aside.
Reserve drippings in skillet.
Add 2 tablespoons of the oil to drippings in skillet.
Credit: Antonis Achilleos; Prop Styling: Kathleen Varner; Food Styling: Emily Nabors Hall
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.
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.
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.
Credits
Copyright 2003 by Sallie Ann Robinson.
Used by permission of The University of North Carolina Press.
