Cantonese fried rice with eggs and frozen peas

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

Put the rice in the saucepan with 300 ml of water and a pinch of salt, bring to a boil, cover and cook over very low heat 12 min. Turn off the heat and let it rest covered 5 min, then fluff it with a fork and let it cool a bit.

Peel the carrot and dice it small, about 5 mm. Peel the onion and slice it thin.

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

Heat the oil in the skillet over medium-high heat. Add the onion and carrot and cook them 5 min, stirring.

Tip the 200 g of frozen peas straight into the skillet and cook them 3 min, stirring, until heated through.

Push the veggies to the side, pour the beaten eggs into the open space and stir 2 min until fully set, with nothing runny left. Then mix them in with the veggies.

Add the cooled rice and the soy sauce, then stir-fry over high heat 3 min until everything is hot. Taste, adjust with pepper and a little salt if needed, then serve.