Cantonese fried rice with eggs and frozen peas and carrots

Rinse the basmati rice under cold water until the water runs clear. Bring 500 ml of water to a boil in the saucepan. Add the rice, cover and cook over medium heat for 12 min. Turn off the heat and let it rest 5 min covered.

Peel the onion and dice it small. Take the frozen peas and carrots out of the freezer.

Heat 1 tablespoon of sunflower oil in the skillet over medium heat. Add the diced onion and cook 3 min until translucent.

Add the frozen peas and carrots to the skillet with the onion. Cook 5 min over medium heat, stirring regularly.

In a bowl, beat the 4 eggs like for an omelet with a pinch of salt and pepper.

Heat the rest of the sunflower oil in the skillet over medium heat. Pour in the beaten eggs and let them cook 2 min without stirring, then stir gently to break them into pieces.

Add the cooked rice to the skillet with the veggies and eggs. Pour in 2 tablespoons of soy sauce and stir well over low heat for 1 min.

Taste and adjust with a little salt or pepper if needed.