Cantonese fried rice with eggs and peas

Put the 150 g of rice in the colander and rinse it under cold water until the water runs almost clear. Drain well.

Bring 300 ml of water to a boil in the saucepan with the pinch of salt, add the rice, cover and cook over low heat 12 min. Turn off the heat and let it steam 10 min covered, without lifting the lid.

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

Crack the 2 eggs into the bowl, add the pinch of pepper and beat them with a fork or the spatula.

Heat the sunflower oil in the skillet over medium-high heat. Cook the onion and carrot 5 min, then add the frozen peas and cook 4 min, stirring.

Push the veggies to the side, pour the beaten eggs into the open space and scramble them 2 to 3 min until fully set, with nothing runny left.

Fluff the rice with a fork and add it to the skillet with the soy sauce. Stir over high heat 2 min to heat everything through, and taste before adjusting with salt and pepper.