Ol' 'Fuskie Fried Crab Rice

1 1/2 C. uncooked rice

2 1/4 C. warm water

Pinch salt

2 strips bacon

1/4 C. vegetable oil

1 stalk celery, chopped

1 medium green bell pepper, chopped

1 medium onion, chopped

1 1/2-2 pounds crabmeat (lump and claw)

1 tablespoon garlic powder

Salt and black pepper to taste

Measure the dry rice, then rinse and drain several times. Put rice, warm water and a pinch of salt in medium pot. Cover, bring to boil, and simmer 20 minutes or more until rice is done and water is absorbed. Fry the bacon until crispy in a 12-inch skillet. When the bacon is done, remove from pan, set aside and crumble when cool. Add the oil to the bacon fat in the skillet, heat, then add celery, bell pepper and onion. Stir-fry until onions are clear, and then add the crab and cook another 5 to 10 minutes until the crab begins to brown.

Add the crumbled bacon, cooked rice and garlic powder to taste, and stir constantly until evenly combined. Cover the mixture and simmer for at least 10 minutes. If you want a meatier mixture, use more crab and less rice.