Cantonese fried rice with eggs and crunchy veggies

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

Put the rice in the saucepan with 300 ml of water and a pinch of salt. Bring to a boil, cover, turn the heat way down and cook 12 minutes without lifting the lid.

Turn off the heat and leave the rice covered 10 minutes, then fluff it with a fork and let it cool in the mixing bowl.

While the rice cooks, peel the carrot and dice it small. Peel the onion and slice it thin.

Crack the 4 eggs into a bowl or mixing bowl, add a pinch of salt and pepper, then beat them with a fork.

Heat 1 tbsp of oil in the skillet over high heat. Pour in the eggs, stir 1 to 2 minutes until fully set, then move them back to the bowl.

Add another 1 tbsp of oil to the skillet over high heat. Cook the carrot and onion 4 minutes, then add the 100 g of frozen peas and cook 3 minutes: the veggies should stay crunchy.

Add the rice to the skillet and stir-fry 3 minutes over high heat, spreading it out so it heats through. Pour in the 3 tbsp of soy sauce and stir.

Put the eggs back in the skillet, break them into pieces with the spatula and stir 1 minute. Taste, add pepper and serve right away.