Fried rice with eggs and veggies

Rinse the rice under cold water in a colander to remove the starch. In a saucepan, bring 30 cl of water to a boil, add the rice and let it cook over medium heat for 15 min. Turn off the heat, cover and let it rest off the heat for 10 min.

Peel the carrot and cut it into small 5 mm cubes. Set them aside in a bowl.

In the nonstick skillet, heat the oil over medium heat. Add the diced carrot and the frozen peas. Cook for 5 min, stirring with the wooden spoon, until the carrots are tender.

In a bowl, beat the 3 eggs with a fork. Season lightly with salt and pepper. Set aside.

Push the veggies to the side of the skillet. Add the beaten eggs in the middle and let them cook over medium heat without stirring for 1 min. Then stir with the wooden spoon to get pieces of scrambled egg.

Add the cooked rice to the skillet with the eggs and veggies. Add the soy sauce and mix well to coat everything. Let it heat for 2 min over low heat so the flavors blend.