Cantonese fried rice with eggs and veggies

Rinse the basmati rice under cold water until the water runs clear. In the saucepan, bring 500 ml of water to a boil, then add the rice and a pinch of salt. Let it cook over medium heat for 10 min, then cover and let it rest off the heat for another 10 min.

Peel the carrot and the onion. Dice the onion and cut the carrot into small cubes. Set them aside in a bowl.

In the nonstick skillet, heat the sunflower oil over medium heat. Add the onion and carrot and cook for 5 min, stirring with the wooden spoon.

Add the frozen peas to the veggies in the skillet. Cook for 3 min, stirring.

In the bowl, beat the eggs with a pinch of salt and pepper using the fork.

Add the beaten eggs to the skillet with the veggies. Cook over low heat, stirring constantly with the wooden spoon, until you get soft scrambled eggs, about 3 min.

Add the cooked rice to the skillet with the eggs and veggies. Add the soy sauce and mix everything well.

Taste and adjust the seasoning with a little more soy sauce, salt or pepper if needed.