Cantonese fried rice with veggies and poached eggs

Put the 200 g of jasmine rice in the colander and rinse it under cold water until the water runs almost clear.

Put the rice in the saucepan with 300 ml of water and a pinch of salt, bring to a boil, then cover and cook over very low heat 15 min. Turn off the heat and let it rest covered 5 min, then fluff it with a fork and let it cool in the open air.

Finely chop the 2 tbsp (20 g) of scallions and keep them within reach.

Heat 1 tbsp of oil in the skillet over high heat, add the scallions for 30 seconds, then the 200 g of frozen peas and carrots. Stir-fry 4 min.

Add the fluffed rice and the second tbsp of oil, then stir-fry over high heat 2 min. Pour in the 2 tbsp of soy sauce, add pepper, adjust the salt and keep warm over very low heat.

Bring water with a pinch of salt to a gentle simmer in the deep saucepan, no rolling boil. Crack each egg into the small bowl, slide it into the water and cook the 4 eggs 3 min until the whites are fully set.

Divide the rice between 2 plates. Lift the eggs out with the slotted spoon, drain them and set 2 on each plate.