Boil the rice in advance. In a medium-deep skillet, heat the butter and olive oil and add the coarsely grated carrots and peas and fry everything for 5-7 minutes on medium heat.
Add the chopped garlic and fry it for 1 minute. Season with curry and stew it while stirring constantly for 1 minute. Add the cooked rice to the carrots and stir.
Decorate with a bit of parsley. Season it to taste and serve.