Basmati fried rice with eggs and peas

Rinse the basmati rice under cold water in the colander until the water runs clear. In the saucepan, bring 500 ml of water to a boil, add the rice and a pinch of salt. Cook over medium heat 10 min covered, then take it off the heat and let it rest 10 min covered without lifting the lid.

While the rice cooks, heat a nonstick skillet over medium heat with 1 tablespoon of sunflower oil. Add the frozen peas and sauté them 5 min, stirring. Set them aside in a bowl.

In the same skillet, add the rest of the oil and the onion, peeled and finely sliced. Cook over medium heat 3 min until translucent.

In a bowl, beat the 4 eggs like for an omelet with a pinch of salt and pepper.

Pour the beaten eggs into the skillet with the onion. Cook over medium heat 2 min, stirring lightly with the wooden spoon, until the eggs are almost set but still a bit runny.

Add the cooked rice, the peas you set aside and the soy sauce to the skillet. Stir well with the wooden spoon and heat 2 min over low heat so the flavors come together.