Cantonese fried rice with veggies and egg

Rinse the jasmine rice under cold water until the water runs clear. In the saucepan, cook it with 400 ml of boiling water: bring it back to a boil, then lower the heat and cook covered 15 min. Turn off the heat and let it rest 5 min off the burner.

Peel and finely slice the onion. In the bowl, beat the 4 eggs like for an omelet with a pinch of salt and pepper.

In the nonstick skillet, heat 1 tablespoon of sunflower oil over medium heat. Add the sliced onion and cook 3 min until translucent.

Add the 300 g of frozen peas and carrots to the skillet with the onion. Cook them 5 min over medium heat, stirring, until tender.

Push the veggies to the side of the skillet. Pour the beaten eggs into the empty space and cook 2 min over low heat without stirring, until the bottom is golden.

Fold the cooked eggs into the veggies in the skillet. Add the cooked rice, the soy sauce and the rest of the sunflower oil (1 tablespoon), and stir well over low heat 2 min to warm everything up.

Taste and add a pinch of salt or pepper if needed. Serve right away, nice and hot.