BOWL OF RED RICE FLAVORED WITH LIME

Cook the red rice in salted water. Ten minutes before the end of the cooking time, add the diced carrot. Drain and set aside.

Sauté the onion cut into rings in a non-stick pan with the oil for a few minutes, then add VEGGE and cook for about five minutes, turning with a spatula to create the "scrambled egg" effect.

In a bowl, mix the rice with the carrot, thinly sliced chives, a few leaves of parsley and the oil and stir.

Arrange the seasoned rice in 4 bowls and decorate with the spring onion scrambled eggs, a slice of lime and flowers.