Beef and veggie fried rice

Wash the carrots under cold water, peel them with the knife on the cutting board and cut them into small cubes, about 5 mm.

Chop the onion into small pieces on the cutting board. In the nonstick skillet, hot over medium heat, add a tablespoon of oil and cook the onion for 2 min without letting it brown.

Add the ground beef to the skillet with the onion and brown it over high heat, stirring with the wooden spoon, for 4 min, until there's no pink left.

Stir the diced carrots into the skillet with the beef and let them cook for 3 min over medium heat, stirring now and then.

Meanwhile, rinse the rice under cold water in the colander. In the saucepan, bring 320 ml of water to a boil (twice the volume of the rice), add the rice and let it cook over low heat for 15 min without stirring. Turn off the heat and let it rest, covered, for 5 min.

Stir the frozen peas into the skillet with the carrots and beef. Let them cook for 2 min over medium heat to warm through.

Add the drained rice to the skillet with the veggies and meat. Mix well with the wooden spoon and season lightly with salt and pepper. Let it heat for 1 min over low heat so everything comes together.