Basmati rice with scrambled eggs and peas

Rinse the basmati rice under cold water in the colander until the water runs clear. In the saucepan, cook it with 500 ml of cold water and a pinch of salt. Bring to a boil, then lower the heat, cover and cook 12 min over low heat.

While the rice cooks, heat 1 tablespoon of olive oil in the skillet over medium heat. Add the frozen peas and sauté them 5 min, stirring. Season lightly with salt and set aside.

Peel the onion and dice it small. In the same skillet (no need to wash it), cook it in 10 g of butter over medium heat for 4 min until translucent.

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

Add the beaten eggs to the skillet with the onion. Stir gently over medium-low heat for 3 min until creamy but cooked.

In the rice saucepan, add the peas you set aside and the rest of the butter (10 g). Stir well. Divide the rice between two plates and top with the scrambled eggs.