Basmati fried rice with eggs, peas and carrots

Rinse the 200 g of basmati rice under cold water in the colander until the water runs almost clear, then drain it.

Bring 400 ml of salted water to a boil in the saucepan, add the rice, cover and cook over low heat 12 min. Prep the veggies in the meantime.

Peel the 150 g of carrots and dice them small, then finely slice the onion. Take the 200 g of peas out of the freezer.

Turn off the heat under the rice, keep the lid on and let it rest 5 min. Then fluff it with a fork.

Heat 1 tbsp of oil over medium-high heat, add the onion and carrots and cook 5 min. Add the frozen peas and the curry powder, then cook another 3 min, stirring.

Push the veggies to the side, pour in the rest of the oil and the 4 beaten eggs with a pinch of salt. Stir until fully set, about 2 min.

Add the fluffed rice to the skillet and stir-fry everything over high heat 2 min. Season with salt and pepper and taste before serving.