Basmati rice with scrambled eggs, peas and carrots

Peel the 2 carrots and dice them small, about 5 mm.

Put the 200 g of basmati rice in the colander and rinse it under cold water until the water runs almost clear.

In the saucepan, bring 35 cl of water to a boil with the pinch of salt, add the rice, cover and cook over very low heat 12 min. Turn off the heat and let it rest covered 5 min.

Heat the olive oil in the skillet over medium heat and cook the carrots 5 min. Add the 200 g of frozen peas and cook another 5 min, stirring, then tip the veggies into a bowl.

Crack the 4 eggs into the other bowl, add the pepper and beat them with a fork until smooth.

Put the empty skillet back over medium-low heat, no need to wash it, and melt the 20 g of butter. Pour in the eggs and stir gently with the spatula 2 to 3 min, until fully set.

Fluff the rice with a fork, then add it to the skillet with the veggies. Stir 1 min over low heat to warm everything up, taste and adjust the salt and pepper.