Egg fried rice

Rinse the rice under cold water in a colander until the water runs clear. Tip it into the saucepan with 300 ml of cold water. Bring to a boil, then lower the heat, cover and let it cook for 15 min over low heat. Turn off the heat and let it rest, covered, for 10 min.

Peel the carrot and cut it into small cubes. Take the frozen peas out of the freezer and let them thaw for 2 min at room temperature.

In the nonstick skillet, heat the oil over medium heat. Add the diced carrot and cook for 3 min, stirring. Add the peas and cook for 2 more min.

In the medium bowl, beat the 3 eggs with a pinch of pepper.

Add the beaten eggs to the skillet with the veggies. Let them cook over medium heat for 2 min without touching, then stir gently to break them into pieces. Take the skillet off the heat while they're still a little runny.

Add the cooked rice to the skillet with the eggs and veggies. Add the soy sauce and mix well so it's evenly spread. Let it heat for 2 min over low heat, stirring.