Fried Jasmine Rice with Vegetables and Egg

First, peel the carrot and cut it into small cubes (about the size of peas). Peel the onion and chop it finely. Also, peel and roughly chop the garlic. Cut the spring onions into fine rings.

Take a large, coated pan or a wok and heat 1 tbsp of rapeseed oil over high heat. Add the chopped onion and garlic and fry vigorously for about 60–90 seconds. Immediately add the cooked rice and fry everything for another 8–10 minutes over medium to high heat. Regulate the heat so that the rice becomes almost crispy but doesn't burn.

Now add the carrot cubes, spring onions, and peas to the pan. Fry everything for 1 minute over high heat, then push the mixture to the side of the pan. Add the remaining tbsp of rapeseed oil to the empty half of the pan, crack in the two eggs, and add 1 tbsp of soy sauce. Stir the eggs with the soy sauce and fry for 2–3 minutes until almost dry. Then mix the eggs with the rest of the rice mixture, add the second tbsp of soy sauce, and finish frying everything for another 1–2 minutes over high heat.