Fried rice with eggs, peas and carrots

Rinse the rice under cold water in the colander to wash off the starch. Cook it in the saucepan with 250 ml of boiling water: bring it back to a boil, then lower the heat and cook 10 min covered.

Peel the onion and dice it small. Peel the carrots and cut them into small 5 mm cubes. Keep the frozen peas on hand without thawing them.

In the hot nonstick skillet with half the oil, cook the diced onion over medium heat for 3 min until translucent.

Add the carrots to the skillet and sauté them 5 min over medium heat, stirring with the wooden spoon. Season lightly with salt and add pepper.

Add the frozen peas to the skillet and cook them 3 min over high heat, stirring, so they keep their crunch.

In a bowl, beat the eggs with a pinch of salt and pepper. Set aside.

Add the cooked rice to the skillet with the veggies and mix well. Drizzle in the beaten eggs and stir-fry everything 2 min over high heat, stirring hard to keep the grains separate.