Ingredients
– 1 cup of rice
– 2 cups of water
– 1 tablespoon of olive oil
– 1 onion, finely chopped
– 2 cloves of garlic, minced
– 1 cup of frozen peas
– 1 cup of diced carrots
– 1 teaspoon of salt
– 1 teaspoon of black pepper
– 2 eggs, beaten
Method
1. Start by rinsing the rice under cold water until the water runs clear.
2. Combine the rice and water in a medium saucepan. Bring to a boil, then reduce heat to low. Cover and simmer for about 20 minutes or until the rice is tender.
3. While the rice cooks, heat the olive oil in a large skillet over medium heat. Add the onion and garlic. Sauté until they are softened.
4. Stir in the peas and diced carrots to the skillet. Cook for another 5 minutes until heated through.
5. Push the vegetable mixture to one side of the skillet. Pour the beaten eggs onto the empty side and scramble them until cooked. Mix the eggs with the vegetables. Finally, add the cooked rice, salt, and pepper. Stir everything together and heat for an additional couple of minutes.
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