Cantonese fried rice with eggs and veggies

Rinse the basmati rice under cold water until the water runs clear. Cook it in the saucepan with 400 ml of salted boiling water: bring it back to a boil, then lower the heat and simmer 12 min covered.

Peel the onion and dice it small. Peel the carrot and cut it into small cubes. Keep the frozen peas on hand.

In the nonstick skillet, heat the sunflower oil over medium heat. Add the onion and carrot and cook 5 min, stirring. Add the peas and cook 2 min.

In a bowl, beat the eggs with a fork, season lightly with salt and pepper. Pour the eggs into the skillet with the veggies and cook over low heat, stirring, until scrambled, without letting them brown.

Add the cooked rice to the skillet with the eggs and veggies. Pour in the soy sauce, stir well with the wooden spoon and let it heat 2 min over low heat.