Cantonese fried rice with peas and ham

Rinse the jasmine rice under cold water in the saucepan until the water runs clear. Add 400 ml of water, bring to a boil, then lower the heat, cover and let it cook for 35 min over low heat.

While the rice cooks, heat a skillet over medium heat with a little oil. Add the frozen peas and cook them for 5 min, stirring. Set aside in a bowl.

Peel the onion, cut it in half lengthwise, then slice it thinly on the cutting board.

In the same skillet, heat the oil over medium heat. Add the sliced onion and cook it for 3 min, until it turns translucent.

Cut the ham into small cubes. Add them to the skillet with the onion and cook for 2 min, stirring.

In a bowl, beat the 3 eggs with a pinch of salt and pepper.

Add the beaten eggs to the hot skillet. Let them cook for 1 min over medium heat without touching, then stir lightly to get pieces of scrambled egg.

Drain the cooked rice and add it to the skillet with the scrambled eggs, peas and ham. Mix well over low heat for 2 min to warm everything through.