1. Cook the basmati rice according to package instructions.

2. In a large pan, melt the butter over medium heat.

3. Add the leeks and sauté until softened, about 5 minutes.

4. Add the carrots and cook for another 5 minutes.

5. Stir in the cooked rice and mix well.

6. Add the cheddar cheese, fresh thyme, and fresh rosemary. Stir until the cheese is melted and everything is well combined.

7. In a separate bowl, whisk the eggs. Pour the whisked eggs over the rice mixture and stir quickly to coat everything evenly.

8. Continue cooking for 2-3 minutes, until the eggs are fully cooked.

9. Season with salt and pepper to taste.

10. Serve hot and enjoy!