# Put 3 cups water, 1/2 tsp salt and 3 tbsp vegetable oil into a pot. Let it boil.
# Meanwhile, clean the
rice, wash it with too much water, without resting it in water, then drain and add into the boiling water.
# Cover the lid of the pot and cook it over low heat for 15 minutes. Remove it from the stove and rest it for half an hour at least.
# Put 3 tbsp vegetable oil into a separate pot and make it hot over medium heat. Then add finely sliced
onion in it, and roast it.
# When the
onion softens totally, add boiled and diced
carrot, roast until it turns to transparent.
# Add drained canned green
peas in it, add 1/2 tsp salt also. Sauté the mixture for a while and remove it from the stove.
# Add w tbsp vegetable oil into a skillet, break 2 eggs into the skillet, add 1/2 tsp salt in it also. Cook it over medium heat by stirring constantly, as omelette. Then cut it into small pieces and keep it in skillet.
# Stir the boiled and rested
rice gently by a fork. Add the mixture of green
peas firstly, then add small omelette pieces in it.
# Mix it gently without mashing the
rice, cook it over very low heat for 5 minutes. Fill a wet bowl with pilaf, then reverse the bowl over a service plate to serve.
