Cantonese fried rice with scrambled eggs and frozen peas

Rinse the 250 g of rice in cold water until it runs almost clear. Put it in the saucepan with 375 ml of water (1.5 times the volume of the rice) and a pinch of salt, bring to a boil, cover and cook over very low heat 10 min, then let it rest covered off the heat 5 min.

Tip the rice into the mixing bowl, fluff it with a fork and let it cool down a bit. Warm, dry rice fries way better than hot, sticky rice.

Peel the carrot and dice it small, about 5 mm. Slice the 2 scallions, keeping the white and green parts separate.

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

Heat the skillet over medium-high heat with a little cooking fat. Pour in the eggs, stir 1 to 2 min until fully set, then move them back to the bowl.

In the same skillet, add a little fat and cook the carrot and the scallion whites 3 min over high heat. Add the 200 g of frozen peas and cook 4 min, stirring, until heated through.

Tip the rice into the skillet and stir-fry over high heat 3 min, stirring nonstop. Drizzle with the 2 tbsp of soy sauce and stir well.

Put the scrambled eggs back in the skillet, breaking them into pieces, and stir 1 min. Off the heat, add the tsp of sesame oil, pepper, salt if needed and the scallion greens.