— Rice!
— Wash/rinse that (run cold water over that cover, stir up a bunch to get the starch off : drain that off gently : do this once, twice, or three times if feeling plucky)

— Draining that off the last time (it doesn't have to be 110% drained, a pinch in the bottom of the pan still is fine)

— Start a Kettle to boil water (if you haven't already!)

— Gather up you Rice additions/flavours : ½ a cup of frozen peas, ½ a cup of frozen corn, 2 eggs & a bit of Vegeta stock this time!

— Put your rice on a low heat
(I like to squidge teeny bits of vegetable-oil over that whilst bringing it to heat - brings out the fragrance or rice a bit more) stir that through

— Once the Rice starts to turn a little more white in some parts (*see the zoom in on the spoon : this doesn't take long, a few minutes mebbe) pour boiling water over that til covered <can always add more later : it'll depend how absorbent your rice is>

— Shake a bit of your Seasoning over that + gently stir til mixed (and no more)

Taste the rice-water from tge spoon to get an idea of what the seasoning level will be btw!

— Cover rice with a lit & let simmer on a low - mid-low heat

— After about 10'odd minutes (keep an eye/ear on that, don't b walk away for too long / at all!) you rice should be starting to look fluffier stir through to fluff that (if it's still a bit form & needs a bit more water, add that as needed in small increments <so you don't over do it>)

— Put the peas and corn on top & cover with a lid again to steam once the water is almost all boiled off/absorbed

— Can pretty immediately beat ya eggs up til smooth : then pour that over the top of the that & and 'super gently store & turn that through' once there is minimal to no water left in that

Cover to let that steam it's final egg to cook (ideally, the results in lil' eggy crumbly bits all through - stir less for bigger chunks, more for finer/no bittle-bits)