Cantonese fried rice with eggs and sautéed veggies

Rinse the basmati rice under cold water until the water runs clear. In the saucepan, bring 400 ml of water to a boil, add the rice and a pinch of salt. Lower the heat, cover and cook 12 min over low heat. Turn off the heat and let it rest 10 min covered.

Peel the carrots and dice them small. Wash the bell pepper, remove the seeds and cut it into thin strips. Take the frozen peas out of the freezer.

In the nonstick skillet, heat 1 tablespoon of oil over medium heat. Add the diced carrots and cook them 5 min, stirring. Add the bell pepper and peas and sauté 3 min. Season lightly with salt and set aside.

In the bowl, beat the 4 eggs with a fork, season lightly with salt and pepper. In the same skillet (no need to rinse it), heat the rest of the oil over medium heat. Pour in the beaten eggs and cook, stirring gently, until scrambled but still soft, 2 min.

Add the cooked rice to the skillet with the scrambled eggs. Pour in the soy sauce, stir well and let it heat 2 min over low heat so the flavors come together.

Add the cooked veggies to the skillet with the rice. Toss gently and heat 1 min to warm everything up together.