Cantonese fried rice with eggs, peas and carrots

Put the 200 g of jasmine rice in the colander and rinse it under cold water until the water runs almost clear. Drain well.

Put the rice in the saucepan with 300 ml of cold water and a pinch of salt. Bring to a boil, cover, turn the heat way down and cook 15 min without lifting the lid.

While the rice cooks, peel the carrot and dice it small. Peel the onion and slice it thin.

Turn off the heat and leave the rice covered 10 min. Then fluff it with a fork and let it cool a bit in a bowl.

Crack the 4 eggs into a bowl, add a pinch of salt and pepper, then beat them with a fork.

Heat 1 tbsp of oil in the skillet over medium-high heat. Add the onion and diced carrot, then cook 5 min, stirring.

Tip the 200 g of frozen peas straight into the skillet. Cook 3 min, stirring, then push the veggies to the side.

Pour the beaten eggs into the open space in the skillet. Stir them 2 min until fully set, then mix them in with the veggies.

Add the 2nd tbsp of oil and the fluffed rice, then stir-fry 2 min over high heat. Pour in the 2 tbsp of soy sauce, stir well, add pepper and taste before salting.