Basmati rice with scrambled eggs, peas and sautéed carrots

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

Pour the rice into the saucepan with 300 ml of water and a pinch of salt. Bring to a boil, cover, turn the heat way down and cook 10 min, then turn off the heat and let it steam 5 min without lifting the lid.

Peel the carrot and dice it small, about 5 mm, so it cooks fast. Do this while the rice cooks.

Heat the olive oil in the skillet over medium-high heat and cook the carrots 4 min. Add the 200 g of frozen peas, season with salt and pepper and cook 5 min, stirring, then tip everything into a bowl.

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

Put the empty skillet back over medium heat with the 10 g of butter. When it foams, pour in the eggs and keep stirring with the spatula 2 to 3 min, until fully set with nothing runny left.

Fluff the rice with a fork, add the carrots and peas you set aside plus the scrambled eggs. Toss gently, taste and adjust the salt and pepper.