Veggie fried rice with soft-boiled eggs

Rinse the 250 g of basmati rice under cold water in the colander until the water runs almost clear. Drain well.

Put the rice in the saucepan with 375 ml of water (1.5 times its volume) and a pinch of salt. Bring to a boil, cover, turn the heat way down and cook 12 min without lifting the lid.

Peel the onion and slice it thin. Peel the carrot and dice it small, about 5 mm.

Bring water to a boil in the second saucepan. Gently lower in the 2 eggs, cook them 6 min, then run them under cold water and peel them.

Heat a drizzle of oil in the skillet over medium-high heat. Cook the onion and carrot 5 min, stirring, then add the 150 g of frozen peas and cook 4 min more.

Off the heat, leave the rice covered 3 min, then fluff it with a fork or spoon. Move it to the mixing bowl.

Tip the rice into the skillet with the veggies, over high heat. Add the 2 tbsp of soy sauce and the pepper, and stir-fry 3 min, stirring nonstop.

Off the heat, drizzle with 1 tsp of sesame oil and stir. Split between two plates and top each with a soft-boiled egg, cut in half right when you eat.