Cantonese fried rice with veggies and eggs

Peel the onion and carrot. Dice the onion small and cut the carrot into tiny 5 mm cubes so it cooks fast.

Crack the 2 eggs into a bowl, add a pinch of salt and a little pepper, then beat them with a fork.

Heat a little cooking fat in the skillet over medium-high heat. Add the onion and carrot and cook them 6 min, stirring, until the carrot is tender.

Tip the 100 g of frozen peas straight into the skillet, no need to thaw them. Stir 3 min so they're hot and tender.

Push the veggies to the side, pour the beaten eggs into the open space and stir nonstop 1 to 2 min until fully set and in small pieces. Then mix them in with the veggies.

Add the 200 g of cooked jasmine rice, breaking it up with your fingers. Stir-fry over high heat 4 min, until it's piping hot and the grains come apart.

Pour in the 1.5 tbsp of soy sauce, stir 1 min, then taste and adjust the salt and pepper. Turn off the heat, add the 0.5 tsp of sesame oil and stir.