Vegetable Egg Fried Rice

Soak the rice in warm water for 30 minutes, then drain and set aside.

In a pot, add 2 liters of boiling water and a pinch of salt; add the drained rice and boil until al dente.

Julienne the carrots, bell peppers, and mushrooms. Separate the white and green parts of the spring onions. Boil the fresh peas in advance, or if using canned peas, rinse and drain them.

Heat olive oil in a large pan. Add the green and red peppers first, then the carrots, and sauté until they begin to soften. Add the mushrooms and cook for a few more minutes, then stir in the boiled peas and spring onions.

Beat 4 eggs lightly with a pinch of salt and pour them over the sautéed vegetables. When nearly cooked, add 4 tsp salt, 1 tsp sugar, 2 tsp black pepper, and 2 tbsp soy sauce; continue stirring.

Reduce the heat and add the cooked rice to the pan. Gently mix until all ingredients are well combined.

Let the rice rest for a few minutes to absorb the flavors, then serve hot.