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Cheesy Scalloped Potatoes

I noticed these scalloped potatoes on Pinterest, and they looked so good I put them on my “to do” list. Now my “to do”, or should I say “to make” list is so long, I don’t know which way is up. But I found these while looking through my Pinterest pins, and decided today is the day. Yes, I should be cleaning the house, doing outside work, or any number of other things I have to do. But, I’d rather be cooking. So, I guess the rest can wait for just another day!

Cheesy Scalloped Potatoes | afoodieaffair.com
I followed the recipe except I added some very thinly sliced onions, I sliced on my Mandoline slicer. They’ve got to be thinly sliced, otherwise they won’t be completely cooked in the hours time. I also added some Vermont Cheddar Cheese Powder to the sauce, which gave it that extra cheesy kick.

These potatoes are a sure bet for anyone that loves them as I do. And the thickening of the sauce takes the guesswork out of whether the sauce will be too thick or too thin. The sauce came out perfect and cheesy.

Cheesy Scalloped Potatoes | afoodieaffair.com

Cheesy Scalloped Potatoes
Author: A Foodie Affair
Prep time:
Cook time:
Total time:
Serves: 6
Ingredients
  • 4 cups thinly sliced potatoes
  • 1 medium onion, peeled and very thinly sliced
  • 3 tablespoons butter
  • 3 tablespoons flour
  • 2 Tbsp Vermont Cheddar Cheese Powder (optional)
  • 1 1/2 cups milk
  • 1 teaspoon salt
  • 1 dash cayenne pepper
  • 1 cup grated sharp cheddar cheese
  • 1/2 cup grated cheese, to sprinkle on top
  • paprika
Instructions
  1. In a small sauce pan, melt butter and blend in flour and Vermont Cheddar Cheese Powder.
  2. Let sit for a minute.
  3. Add all of cold milk, stirring with a whisk.
  4. Season with salt and cayenne.
  5. Cook sauce on low until smooth and boiling, stirring occasionally with a whisk.
  6. Reduce heat and stir in cheese.
  7. Place a half of the sliced potatoes and some of the onion in a lightly greased one quart casserole dish.
  8. Pour half of cheese sauce over potatoes.
  9. Repeat with second layer of potatoes, onions and cheese sauce.
  10. Sprinkle the remaining cheese on top.
  11. Top with some paprika for color.
  12. Bake uncovered for about 1 hour at 350°F.
Rice, Potatoes & Beans/ Side Dishes/ Vegetables

Zucchini Rice Gratin

Zucchini Rice Gratin
What a great recipe to use up those veggies in the garden! Just make sure to use plum tomatoes, not regular tomatoes from the garden. I used regular tomatoes, and they were very hard to remove from the cookie sheet after roasting, because they were very mushy. Plum tomatoes do not mush after roasting, and would be much easier to pick up.

I found this recipe on Deb’s Smitten Kitchen blog, and knew I just has to try it. I had some zucchini (which sadly did not come from my garden), and tomatoes I had just picked. It was fairly easy to make and tasted delicious when done. This is a great recipe that combines starch and veggies.

Zucchini Rice Gratin

Zucchini Rice Gratin
Recipe Type: Side Dish
Author: A Foodie Affair
Prep time: 15 mins
Cook time: 40 mins
Total time: 55 mins
Serves: 4-6
A great way to use up all those zucchini and tomatoes in a delicious and cheesy gratin.
Ingredients
  • 1/3 cup uncooked white rice, long-grain is suggested but use whatever you prefer
  • 5 tablespoons olive oil
  • 1 1/2 pounds zucchini (about 3 medium), sliced 1/4-inch thick
  • 1/2 pound plum tomatoes, sliced 1/4-inch thick
  • Table salt and freshly ground black pepper
  • 1 medium onion, halved lengthwise and thinly sliced
  • 3 garlic cloves, minced
  • 2 large eggs, lightly beaten
  • 1 teaspoon chopped fresh thyme leaves
  • 1/2 cup grated Parmesan, divided
Instructions
  1. Preheat oven to 450°F.
  2. Cook the rice according to your favorite method.
  3. While rice cooks, coat two large baking sheets each with a tablespoon of olive oil. Spread zucchini and tomato slices on the baking sheets in a single layer. Sprinkle with 1/2 teaspoon salt and a few grinds of black pepper. Roast tomatoes for 10 minutes and zucchini for 20. Flip zucchini halfway through. Leave oven on.
  4. Heat large, heavy skillet over medium heat. Once hot, add 2 tablespoons olive oil, heat oil, then add onions, garlic and 1/4 teaspoon salt to pan. Cover and reduce heat to low, cooking onion until limp and tender, about 15 to 20 minutes. Stir occasionally.
  5. Cool rice mixture. Combine onion mixture, rice, eggs, thyme, half of your grated cheese and a half-tablespoon of olive oil in a bowl. Add a good amount of freshly ground black pepper. Use the remaining half-tablespoon of olive oil to coat a shallow 2-quart baking dish.
  6. Spread half of rice mixture in bottom of dish. Arrange half of roasted zucchini on top. Spread remaining rice mixture over it. Arrange remaining zucchini on top, then tomato slices. Sprinkle with remaining grated cheese and bake until set and golden brown, about 20 minutes.


Zucchini Rice Gratin

Main Dishes/ Poultry/ Rice, Potatoes & Beans

Chicken Pineapple Kabobs

Chicken Pineapple Kabobs
This is another recipe from Coastal Living Cookbook. I have to tell you this marinade was fantastic!

I just halved a half a boneless chicken breast, and threaded the marinated chicken on a skewer. Cook for at most 5 minutes per side on the grille, and they were cooked perfectly. I was very paranoid I would over cook, but also didn’t want to under cook, so it was just luck they came out perfectly. I marinated the pineapple spears along with the chicken and grille separately on the grille. The chicken breasts were on the smaller side so when I halved them they were the perfect size to cook quickly. These skewers are perfect served with my Rice Pilaf recipe.

This marinade is definitely a keeper and very easy to make.

Chicken Pineapple Kabobs
Recipe Type: Main Dish
Author: A Foodie Affair
Prep time: 2 hours
Cook time: 15 mins
Total time: 2 hours 15 mins
Serves: 4
This quick and easy chicken is juicy and has a perfectly balanced marinade flavor. The pineapple is succulent and juicy and delicious.
Ingredients
  • 1/4 cup firmly packed light brown sugar
  • 1/4 cup light soy sauce
  • 1 Tbsp chopped fresh cilantro
  • 1 Tbsp canola oil
  • 1 tsp minced fresh ginger
  • 1/4 tsp dried crushed red pepper
  • 2 garlic cloves, minced
  • 4 chicken breasts, boned and skinned (cut into strips)
  • 1 small cored fresh pineapple, cut in to wedges
Instructions
  1. Combine first 7 ingredients in a shallow dish or ziploc bag; add chicken. Cover or seal; chill 2 hours; turning chicken occasionally. Add pineapple the last 30 minutes of marinating.
  2. Remove chicken and pineapple from marinade; discard marinade. Thread chicken on skewers.
  3. Grill chicken over medium heat about 5-10 minutes a side. Use instant read meat thermometer if unsure.
  4. Grilll pineapple for about 5 minutes a side, or until lightly browned in places.
  5. Serve over rice.
Notes

If in doubt at all that the chicken is done, use an instant read thermometer to test doneness. The safe temperature for poultry is 165 degrees F.

 

Rice, Potatoes & Beans/ Side Dishes

Peppers Stuffed with Rice and Dried Cherries


At one of my favorite restaurants (Joe & Maria’s), the chef Paul, had these stuffed peppers as a side dish to one of the specials of the night. Ever since I had them I keep thinking of them, and decided to try and make some.

Well mine certainly were not as good as Paul’s, but these were pretty good as well. Basically, you want to make a good pilaf, with lots of flavor, and then add dried cherries.

I happen to pick up some multicolored mini bell peppers at one of the warehouse stores, and thought this would be perfect to stuff them with. Not to mention, I’ve been pretty obsessed with dried cherries lately, and thought this would be the perfect time to try these.

Peppers Stuffed with Rice and Dried Cherries
Recipe Type: Main or Side Dish
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 30 mins
Total time: 40 mins
Serves: 4
The tart, chewy, cherries compliment the savory rice in this dish. Eat as a side dish or as a main dish stuffed in peppers.
Ingredients
  • 3/4 cup dried cherries
  • 2/3 cup tawny or ruby port
  • 1-1/2 cup long grain rice
  • 3-1/3 cups low sodium chicken broth
  • 4 tablespoons butter
  • 3 medium celery ribs, finely chopped, plus 1/3 cup finely chopped celery leaves
  • 1/2 cup minced shallots
  • 1 cup (4 ounces) toasted slivered almonds (optional)
  • 4 Tbsp dried vegetables*
  • 2 tbsp fresh chopped basil or 1 tsp dried basil
  • 2 Tbsp olive oil
  • 3/4 teaspoon salt
  • 1/2 teaspoon freshly milled black pepper
Instructions
  1. In a small bowl, mix the dried cherries and port and let stand while preparing the stuffing.
  2. Place dried cherries in a small bowl. Add port wine to the cherries. Set aside.
  3. Place 3-1/3 cups chicken broth, 1-1/2 cups rice, and 1 tablespoon of the butter in a saucepan, and bring to a boil. Lower heat, cover, and cook on low heat until all the broth is absorbed, about 20 minutes. Set aside.
  4. In a large skillet, melt the butter over medium heat. Add the chopped celery and cook about 2 minutes. Add the shallots and celery leaves and cook until softened, about 2 minutes. Add the dried vegetables. Add the cherries and their soaking liquid. Boil until the port has almost completely evaporated, about 3 minutes. Stir in the rice, along with the almonds, basil, salt and pepper.
  5. Use this rice as a side dish, or use to stuff peppers.
Notes

*Mixed dried vegetables can be found in the spice section of most supermarkets. Mixed dried vegetables consist of: carrots, onion, tomato, spinach, celery and bell peppers.

 

Dried Mixed Vegetables

 

Rice, Potatoes & Beans

Loaded Twice Baked Potatoes

Let me first say, if you are on a diet, these are probably not the best choice for a side dish. But if you are looking for the ultimate side dish, this is the dish for you. I call it a loaded twice baked potato because it is loaded. Bacon, two types of cheddar cheese, sour cream, scallions, oh and butter. If you are a potato lover, you will love these. They are easy to make, can be made ahead and put in the fridge until you are ready to bake them.Another great recipe from the Pioneer Woman‘s blog.

I use a really good quality cheddar cheese and grate it myself on a box grater. I like the larger shred of the cheese compared to the pre-packaged cheese, and think the quality and taste is so much better. I also cook my own bacon as I think it tasted so much better than the bacon bits. If you are using the bacon bits, make sure you get the real bacon bits in comparison to the imitation. Those would totally ruin this dish.

Loaded Twice Baked Potatoes

Loaded Twice Baked Potatoes

Loaded Twice Baked Potatoes

4 huge baking potatoes (I used huge red potatoes, but Russett’s are fine also)
1 stick butter
1/2 c. bacon bits (I fried my bacon fresh, but you can always use “real” bacon bits)
1/2 c. sour cream
1/2 c. cheddar cheese (or you can use half jack cheese and half cheddar), plus more for topping
1/2 c. milk
1 tsp seasoned salt
2 green onions
black pepper

Preheat oven to 400° F. Place potatoes on a baking sheet and bake until they are thoroughly cooked.

In a large bowl, slice the stick of butter and add the butter, sour cream and bacon.

When potatoes are done, remove from oven and lower to 350° F. When potatoes are cool enough to handle, cut each potato in half lengthwise. Scrape out the insides of the potatoes, being careful not to tear the potato skin. Leave a small amount of potato in skin to help keep it intact. Place potato skins on baking sheet lines with non stick aluminum foil for easy clean up.

Mash the potatoes in with the butter, bacon and sour cream. Add the cheese, seasoned salt, green onions and black pepper. Add the milk a little at a time until creamy but not too thin. (Note: if you are freezing, do not add the green onion).

Fill the potato shells with the filling. If you have enough filling, mound the tops. Sprinkle the tops with additional shredded cheese. Bake for 20-25 minutes until they are heated through and cheese is golden brown and melted.

Rice, Potatoes & Beans/ Side Dishes/ Vegetables

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

I recently purchased some Vermont Cheese Powder from King Arthur Flour, and was thinking of what I could make with it. I though adding it to Scalloped Potatoes would really make them taste even cheesier, without the heaviness that fresh cheese makes the sauce.

I made my favorite Weekday Scalloped Potatoes recipe from Cooks Illustrated, and added the cheese powder to the cream mixture. Wow, are they really good. Slices of red potato swimming in a creamy, cheesy sauce, baked golden on the top. This is truly comfort food.

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

Cheesy Scalloped Potatoes

2 Tbsp unsalted butter
1 medium onion , minced (about 1 c.)
2 medium cloves garlic , minced or pressed through garlic press (about 2 tsp.)
1-1/4 tsp.table salt
1/4 tsp. ground black pepper
2- 1/2 lbs. russet potatoes (about 5 medium), peeled and sliced 1/8-inch thick (I used a mandoline)
1 c. low-sodium chicken broth
1 c. heavy cream
2 bay leaves
4 oz. grated cheddar cheese , shredded (1 c.)
1/2 c. Vermont powdered cheese

Adjust oven rack to middle position; heat oven to 425 degrees.
Melt butter in large Dutch oven over medium-high heat until foaming subsides. Add onion and cook, stirring occasionally, until soft and lightly browned, about 4 minutes. Add garlic, salt, and pepper; cook about 30 seconds. Add potatoes, chicken broth, cream, and bay leaves and bring to simmer. Cover, reduce heat to medium-low, and simmer until potatoes are almost tender (paring knife can be slipped into and out of potato slice with some resistance), about 10 minutes. Discard bay leaves. Add Vermont cheese powder (make sure cheese powder is free of any lumps), and mix in.
Transfer mixture to 8-inch-square baking dish (or other 1 1/2-quart gratin dish) and press to an even layer; sprinkle evenly with shredded cheese. Bake until cream is bubbling around edges and top is golden brown, about 15 minutes. Cool 10 minutes before serving.

Main Dishes/ Rice, Potatoes & Beans/ Side Dishes

Boston Baked Beans

Boston Baked Beans

Boston Baked Beans

I love baked beans. Especially Boston style, with lots of  molasses. I don’t have the patience to make from uncooked beans, so I made this recipe up from plain canned beans and then add the ingredients to make them taste just right!

Boston Baked Beans

Boston Baked Beans

Boston Baked Beans

6 – (15.5 oz) Great Northern canned beans (or any other small white bean), drained
1 very large onion, finely chopped
3/4 c. molasses
3/4 c. brown sugar
3/4 c. ketchup
3 Tbsp prepared mustard
1/4 c. real maple syrup
1/2 c. water
4 bacon slices

Preheat oven to 375° F.

In a half size steam table foil pan (10″ x 8″ x 3″ deep) or any other baking dish, mix all except bacon slices together in pan (if using foil, put foil pan on baking sheet for stability). Place 4 bacon slices over top of beans.

Bake at 375° F. for approx 1-1/2 to 2 hours.

Rice, Potatoes & Beans/ Salads/ Side Dishes

Potato Salad

Potato Salad

Potato Salad

I feel like I’ve been making potato salad forever! After all, its the one of those basic foods  you think of for summertime entertaining, no matter where you live. Everyone has their favorite recipe. I’ve tried quite a few such as, French style with Dijon mustard and herbs, which is delicious and Italian style with Italian dressing, which is also delicious. But I like plain mayonnaise based potato salad the best. To me, its as American as the Fourth of July!

Potato Salad

2 lbs red potatoes, peeled and cut in half
1 large onion, chopped
4 stalks celery hearts, chopped
Mayonnaise
sour cream
fresh parsley, chopped
celery seed
salt & pepper

Place potatoes in a large saucepan and cover with water. Cook on high until boiling and reduce to med high and cook until done. Drain and spread out on tray in a single layer and cool fully.

When cooled, cut potatoes into bite sized pieces. Add celery, onions, celery seed, parsley and salt & pepper. In a separate bowl, mix mayonnaise and sour cream until well combined. Add to potatoes and mix together well. Season further to taste.

Potato SaladRed potatoes are the best to use for potato salad as they stay moist and hold together well even after mixing.

Potato Salad

 

Rice, Potatoes & Beans/ Side Dishes

Rice Pilaf

Rice pilaf is so easy to make I’m not sure why anyone would want to make from a box. Although, I do admit I’ve made from a box many times out of laziness, but always doctor it up with a little sauteed veggies to give it flavor. This is the same rice pilaf as in my Chicken & Rice with Vegetables and Chicken Pineapple Kabobs recipes. Different ingredients may be added depending on your taste. Mushrooms are great in this, as are green peppers. They add a fabulous taste to the pilaf. You could even add almonds or other nuts for added crunch. I also make this with Basmati rice, and even add wild rice on occasion. This rice is so versatile, you can make a different recipe every time you make it!

Rice Pilaf

Rice Pilaf
Recipe Type: Side Dish
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 25 mins
Total time: 35 mins
Serves: 4
This flavorful rice pilaf can be made many different ways depending on your taste.
Ingredients
  • 2 Tbsp butter
  • 1/4 c. orzo
  • 1-2 carrots, finely diced
  • 2 stalks celery, finely diced
  • 2 scallions, sliced
  • 3 c. low sodium chicken broth
  • 2 Tbsp fresh parsley, chopped
  • 4 Tbsp dried mixed vegetables
  • 1 Tbsp celery flakes
  • 1-1/2 c. long grain rice
Instructions
  1. In a large saucepan, melt butter and saute orzo until lightly browned.
  2. Add chicken broth, rice, chopped vegetables, dried vegetables, celery flakes and parsley.
  3. Cook, covered on low until all water is absorbed, and rice is cooked, about 25 minutes.
Notes

If you want even more chicken flavor, add an envelope of low sodium chicken bouillon. These envelopes are great. They are granular, so you can sprinkle as much flavor in as you want.


Mixed Dried Vegetables

Mixed Dried Vegetables


 

 

Main Dishes/ Poultry/ Rice, Potatoes & Beans

Chicken & Rice with Vegetables

This dish is based on very familiar ingredients we all have on our shelves. The way the ingredients are cooked makes a huge difference in the flavor of the finished product.

If there was ever a time for brining chicken, this is it! Chicken, especially small pieces tend to dry up immensely when being sauteed. Brining helps retain the moisture in the chicken. In my opinion, the chicken looks better when cut into bite sized pieces and then sauteed. However, another method you could use is to brine chicken breast halves, and saute the halves and then cut on the diagonal into thin slices. Either way would be fine.

Even though Rice Pilaf is traditionally rice and orzo, I always add either celery, carrots. mushrooms, scallions, fresh parsley, or all of them. Its basically what I have on hand. To me, there is a world of difference between plain ol’ Rice Pilaf and my Rice Pilaf with vegetables. If you don’t have time to make the rice pilaf from scratch, you can always shortcut with boxed rice pilaf.

The caramelizing of the veggies gives the entire dish a flavorful, sweet flavor.

About 30 minutes prior, brine chicken in a concentrated brine mixture of 1/4 c. table salt and 1 qt water (mix thoroughly together before brining), in a Ziploc bag. Refrigerate while brining.

Chicken with Rice & Vegetables

Chicken with Rice & Vegetables

Chicken & Rice Pilaf with Caramelized Vegetables

Rice Pilaf:
2 Tbsp butter
2 carrots, finely diced
2 stalks celery, finely diced
2 scallions, sliced
few mushrooms, diced
3 c. low sodium chicken broth
2 Tbsp fresh parsley, chopped
1-1/2 c. long grain rice

In a large saucepan, melt butter and saute either, or all, finely diced carrots, sliced scallions, diced celery, and diced mushrooms on medium high heat. When somewhat soft, remove to a plate and set aside. Add a little mote butter and add orzo. Cook on medium heat until lightly browned, approx 1-2 minutes. Watch them, once they start to turn brown they are done. If they cook too much and burn, throw them out and brown some more. They only take a minute. Put the veggies you just sauteed back into the saucepan and add 3 c. chicken broth, 1-1/2 c. rice and 1 Tbsp freshly chopped parsley. Cook, covered on low until all water is absorbed, and rice is cooked, about 25 minutes. Set aside.

Caramelized Veggies:
2 Tbsp butter
1 green pepper, thinly sliced
10 mushrooms, sliced
1 medium onion, sliced

While rice is cooking, in a large skillet, saute sliced green peppers, sliced onions and sliced mushrooms in butter, on high until lightly browned. Turn heat down to medium and cook until nice and caramelized. Set aside.

Chicken:
1 whole boneless, skinless brined chicken breast (kosher chicken does not need brining)

In the same pan, add a little oil or butter, and saute chicken pieces until lightly browned (almost caramelized looking). Flip pieces over and cook the other side.

Add the sauteed peppers, onions and mushrooms to the pan with the chicken pieces, along with the rice.

This was so good for leftovers, I ate it twice for lunch!

 

 

 

 

Beef/ Main Dishes/ Rice, Potatoes & Beans

Hamburger Stew Baked Potatoes

I found this recipe in a Paula Deen magazine. It reminded me so much of the hamburger stew I make frequently, when I want to make an easy comfort food for dinner. It also brings me back to the hamburger stew we used to make at Girl Scout camp. I usually fry hamburger with onions, add sliced carrots, celery, some beef broth, and let simmer until carrots are cooked. Then I thicken with some cornstarch to a stew thickness. I usually serve over mashed potatoes.

This recipe is a little more sophisticated, but sounded delicious and the end result was better than I imagined!

Hamburger Stew Baked Potatoes

Hamburger Stew Baked Potatoes

1 lb. ground beef
1 c. sliced fresh mushrooms
2 carrots, thinly sliced
1/2 c. chopped onion
1 (14 oz. can) beef broth
1 (.88 oz) pkg dry brown gravy mix
1 tsp Worcestershire sauce
1 Tbsp minced fresh parsley
4 large baking potatoes, baked
1/2 c. sour cream
1/4 c. butter
1/2 tsp. salt
1/4 tsp ground black pepper

In a large skillet, combine ground beef, onions & mushrooms. Cook, over medium high heat, until beef is browned and crumbles; drain well. Add carrots. Stir in broth, gravy mix, Worcestershire and parsley. Bring to a boil over medium high heat; reduce heat; and simmer 15 minutes, or until carrots are tender, and sauce is thickened.

Cut off top one-third of potatoes; scoop out potato pulp into a large bowl leaving shells in tact. Add sour cream, butter, salt & pepper to potato pulp, stirring to combine. Spoon mixture evenly back into potato shells. Top each evenly with beef mixture. Garnish with chopped fresh parsley, if desired. Serve immediately.

*If sauce needs to be thickened, add a little mixture of cornstarch and water and cook on medium for a few minutes.

**There are several other variations for toppings for potatoes which I will be trying in the future such as creamed chicken, BBQ, ham & broccoli over baked potatoes. I’ll post the results.

Chinese Food/ Rice, Potatoes & Beans/ Side Dishes

Fried Rice


I found this recipe in my gold standard, Cooks Illustrated magazine. I was having a Luau themed party for my family, and thought this would be perfect. It was fantastic! That day I made a whole tenderloin, and whole ham glazed with an insane glaze (made with apricot jam, brown sugar, etc) made on the grill, baked beans and cole slaw. It was easy to make and most can be done ahead, so you can enjoy your guests.

This rice is totally packed with flavor! For the oyster sauce I use only one brand, House of Tsang Oyster Sauce. For those of you in the Northeast, I find it at Shaw’s markets. I’ve tried most other brands, trust me this is the best.

Fried Rice
Recipe Type: Side Dish
Author: A Foodie Affair
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 6
This extremely flavorful rice, is a perfect side dish for any type of meat.
Ingredients
  • 1/2 c. oyster sauce
  • 3 tablespoons soy sauce
  • 3 tablespoons canola oil
  • 2 large eggs, beaten lightly
  • 1 c. frozen peas , thawed
  • 2 medium garlic cloves, minced
  • 7 c. cooked white rice, cooled and clumps separated
  • 1 c. bean sprouts
  • 5 medium scallions, sliced
Instructions
  1. Cook rice according to package directions and cool fully on a cookie sheet. Separate any clumps.
  2. Combine oyster sauce, and soy sauce in small bowl, set aside.
  3. Heat 12″ non-stick skillet over medium heat. add 1-1/2 tsp oil and coat pan. Add eggs and cook without stirring until they begin to set, then scramble, breaking into small pieces until cooked. Transfer to a plate.
  4. Return skillet to burner on high heat; add 2-3 Tbsp. oil. Add peas and cook 30 seconds, stir in garlic until fragrant about 30 seconds. Add rice and oyster sauce mixture; cook stirring constantly until heated through. Add eggs, bean sprouts and scallions. Cook until heated through.
Notes

This is the most flavorful fried rice I’ve had. Addictive. The oyster sauce is the key ingredient in this dish. Most of the restaurant fried rice is dull and lacks real flavor. After the rice is cooked, make sure to cool the rice on a cookie sheet and separate any clumps. Otherwise the fried rice will be “very” starchy and unappealing. This is full of flavor and just as good for leftovers. Yum!

 

Adapted from Cooks Illustrated.