Pea and carrot rice with boiled eggs

Rinse the rice under cold water in the colander to remove the starch. Bring 300 ml of water to a boil in the saucepan. Add the rice, cover and let it cook over low heat for 35 minutes without stirring.

Peel the carrot and cut it into small 5 mm cubes with the knife on the cutting board.

In the nonstick skillet, heat the oil over medium heat. Add the diced carrot and cook for 5 minutes, stirring with the wooden spoon.

Stir the frozen peas into the carrots and cook for another 5 minutes over medium heat, stirring often.

Meanwhile, heat some water in the saucepan. Once it boils, lower in the eggs and cook them for 10 minutes for creamy yolks. Drain and run them under cold water to stop the cooking.

Drain the cooked rice and add it to the skillet with the veggies. Mix well. Season lightly with salt and pepper. Cut the eggs in half and arrange them on the rice.