METHOD
Rinse the Basmati rice and cook in abundant salted water, follow instructions on the package.
Thinly slice the spring onions, including the green tips, peel the carrots, cut off the tips and wash the courgettes. Cut the courgettes and carrots in half lengthwise, then finely slice. Remove the stem, seeds and white middle from the peppers, then cut into slices.
Pour 3 spoons of oil into a wok and brown the spring onions on a medium-low flame. Add the carrots and peppers, wait for a minute and then add the courgettes and the peas. Add a pinch of salt to taste.
Scramble the eggs in a non-stick pan with a little oil and a pinch of salt.
Add the cooked rice, a drizzle of oil and the soy sauce. Stir vigorously until a light golden crust forms.
Place the rice into 4 bowls, add the scrambled eggs and serve immediately.
