Veggie rice with fried eggs

Rinse the rice under cold water in the colander until the water runs clear. Tip it into the saucepan with 300 ml of cold water and a pinch of salt. Bring to a boil, then turn the heat down to the lowest setting, cover and let it cook for 15 min without touching it.

Peel the carrots and cut them into small cubes. Cut the frozen peas in half if needed so everything is the same size.

In the nonstick skillet, heat the oil over medium heat. Add the diced carrots and cook for 5 min, stirring now and then, until they start to soften.

Add the frozen peas to the carrots and cook for another 3 min over medium heat. Season lightly with salt and set aside.

In the same skillet, crack the eggs in one at a time and cook them over low heat for 2 min for runny yolks. Flip them gently and cook for 1 more min.

Add the cooked rice to the skillet with the veggies and eggs. Add the soy sauce and mix gently so you don't break the eggs. Let it heat for 2 min over low heat.