Cantonese fried rice with scrambled eggs and mixed peas and carrots

Rinse 200 g of rice under cold water, then put it in the saucepan with 300 ml of water and a pinch of salt. Bring to a boil, cover and cook over low heat 10 min, then drain if needed.

Spread the cooked rice out in the large bowl and let it cool a bit, fluffing it with a fork. Warm, dry rice sticks less to the skillet.

Peel the onion and dice it small.

Beat the 4 eggs with a pinch of salt and pepper. Heat 1 tbsp of oil in the skillet over medium-high heat, pour in the eggs and stir until fully set, then set them aside on a plate.

Add another 1 tbsp of oil to the skillet over high heat. Cook the onion 2 min, then add the 300 g of frozen peas and carrots straight from frozen and cook 5 min, stirring.

Tip the rice into the skillet and stir-fry over high heat 3 min, stirring nonstop, until piping hot.

Pour in the 3 tbsp of soy sauce, add the scrambled eggs and stir 1 min. Taste, then adjust with pepper and a little salt if needed.