Servings: 3 doses
ingredients

- 1 teaspoon of olive oil
- 3/4 cup needle rice
- 1 diced carrot
- Salt to taste
- 1/2 cup of peas
- 1 small can of cooked corn (140g)
- 3 eggs
- Chopped chives (optional)
Preparation
- In a pan, place the olive oil and needle rice. Let the rice fry for 1 minute and then add the diced carrot.
- Add 1 + 1/2 cup of hot water and season with a pinch of salt. Cover and let cook over low heat for 10 minutes.
- Add the peas and corn and cook for another 2 minutes.
- Beat the eggs in a bowl with the help of a fork and also add them to the pan. Stir all ingredients well.
- Serve with chopped chives.