Cantonese fried rice with veggies, scrambled eggs and ham

Rinse the rice under cold water until the water runs clear. In the saucepan, bring 500 ml of water to a boil, add the rice and let it cook over medium heat for 15 min once it's boiling again. Turn off the heat, cover and let it rest off the heat for 10 min.

Peel and thinly slice the onion. Peel and press the garlic. In the skillet, heat 1 tbsp of water over medium heat and cook the onion and garlic for 3 min without letting them brown.

Add the frozen peas and carrots to the skillet with the onion and garlic. Cook for 5 min over medium heat, stirring now and then, until the veggies are tender.

In the bowl, beat the eggs with a pinch of salt and pepper. In the same skillet (no need to wash it), heat 1 tbsp of water over medium heat. Add the eggs and stir gently with the fork until you get small, creamy curds, 2 to 3 min.

Add the diced ham to the skillet with the scrambled eggs. Heat for 1 min over low heat to warm the ham through.

Add the cooked rice to the skillet with the veggies, eggs and ham. Add the soy sauce and sesame oil. Mix well and heat for 2 min over low heat so the flavors blend.