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THE REMIX: SEAFOOD RICE

Serves 2-4

1 1/2 cups of jasmine rice
1 1/2 cups of cooked chopped shrimp and lobster
1 pound of crab meat
4 strips of bacon chopped
1/2  medium bell pepper chopped
1 green onion chopped (white and green pieces)
1/2 teaspoon of sesame oil
1 small clove of chopped garlic
1/2 teaspoon of Old Bay Seasoning 

2 teaspoons of Soy Sauce 
1/4 teaspoon black pepper
Cilantro for garnish and taste

Measure and wash rice a few times until the water runs clear. Add in 2 cups of water and pinch of salt. Bring to a boil and simmer for about 20 minutes until the water is absorbed. 
I always use cold rice, and a large black cast iron skillet. You can use room temperature rice, but cold cooks better. 
Fry bacon pieces until crisp and remove from pan. Add the bell pepper, onions, chopped garlic, cook until translucent.

Add in the sesame oil, and cook the crab meat until it begins to brown. Sprinkle a little Old Bay, and start adding the rice, soy sauce, black pepper and crumbled bacon back into the pan. Continue to stir until the mixture is evenly combined. Add the chopped cilantro and more Old Bay if extra seasoning is needed. Put the top back on the pan for an additional 10 minutes as you get you plates ready, and sit back and enjoy this Low Country favorite.