There are recipes that call for “plain” steamed rice to allow the protein of the meal to shine. Usually things with lots of sauce or gravy like curry chicken, stir fry or orange chicken for example. But let’s face it, it’s a pretty boring side dish. If you’ve followed my cooking on Mommi Nation or via my Instagram @YolandeKelly, then you know, boring is not my flavor profile.

I also have a family, and it gives me joy to hear them say “mmm” when I cook for them. Well, my husband isn’t a fan of plain steamed rice – with anything. One of his favorite cuisines is Chinese food, but every time we would place an order he would say “fried rice – only peas, carrots and eggs”. Seems pretty simple, right? It is!

When I started making my own Orange Chicken years ago, I decided to whip some of this fried rice up to serve alongside it. It takes no time, tastes amazing, and is clearly a lot more interesting than plain steamed rice.

Give it a try and I guarantee you’ll start making it all the time, and whoever you’re cooking for will not only thank you, but be impressed.

Bonus: Add some sautéed chicken, shrimp, steak or all three and have a 1 pot meal!


Mommi Yolande


Serves 4

¼ cup vegetable oil for frying

2 eggs

1/3 an onion, diced

1 cup Frozen peas and carrots

2 tablespoons sesame oil

2 cups uncooked Jasmine rice (freshly steamed or day old)

Soy sauce, two turns of the pan

1 teaspoon salt

½ teaspoon white pepper

3 stalks green onions, chopped


Steam 2 uncooked cups of jasmine rice, set aside. You can also use day old leftover rice if you have some.

Thaw and drain any excess water from the frozen peas and carrots, set aside.

Heat oil in a wok or large frying pan over medium high heat.

Add 2 eggs to the pan and scramble, push to the coolest corner of the pan.

Add the diced onions to the pan, sauté 30 seconds, push aside.

Add the peas and carrots to the pan, sauté 1-2 minutes until the water that springs from them has evaporated.

Stir the eggs, onions, peas and carrots together and add 8-10 dashes of sesame oil.

Add steamed rice to the pan, and stir to combine all ingredients.

Keep the rice moving to avoid burning, or reduce heat to medium.

Add soy sauce, salt, white pepper and 2 stalks chopped green onions.

Stir to combine all ingredients thoroughly and “fry” rice for 1-2 minutes.

Top with remaining stalk of chopped green onions and, Enjoy!

Wasn’t that easy? What do you plan to serve it with? Let me know below. If you need an idea, give my Orange Chicken a try!

Bonus: Add some sautéed chicken, shrimp or steak for an easy, on-pot meal!

Mommi Yolande