Make the rice: Rinse 1.5 cups long-grain rice under cold water until water runs clear to remove surface starch — this keeps the pilaf fluffy rather than gummy. In a medium saucepan, melt half (14 g) the butter over medium heat, add half the diced onion (about 55 g) and 1/4 tsp salt, and sweat until translucent (3–4 minutes). Add the rinsed rice and stir to coat the grains in butter for 60 seconds to lightly toast them — toasting adds nutty flavor and helps the grains stay separate. Add 2.75 cups (660 ml) water (use 1.75x the rice volume for long-grain) and a pinch more salt, bring to a simmer, cover and reduce to low for 15 minutes. After 15 minutes remove from heat and let rest, covered, for 10 minutes. Fluff with a fork and fold in the grated carrots to warm them through; the residual steam will cook the carrot, keeping bright color and slight crunch.

Prepare the meatball mix: In a large bowl combine 200 g ground beef, 200 g ground pork and 200 g ground chicken. Add the remaining finely diced onion (about 55 g), minced garlic, 1 large beaten egg, 40 g (about 1/3 cup) of the flour, 1 tsp kosher salt and 1.5 tsp freshly ground black pepper. Mix gently with your hands or a spoon until just combined — overworking causes dense meatballs. The egg and flour bind but we keep them minimal so the meat remains tender.

Portion and shape meatballs: Using a 1/3-cup scoop or your hands, portion into 12 even meatballs (about 75–80 g each). Roll them lightly — compacting a little helps them hold shape, but don't squeeze. Dredge each meatball in the remaining 20 g (about 2 tbsp) of flour and shake off excess. The light flour coating encourages a golden crust when pan-seared.

Sear the meatballs: Heat a large heavy skillet over medium-high. Add 3 tbsp (45 ml) vegetable oil and let it shimmer — hot oil is necessary to instant-sear the surface and build Maillard flavor. Add the meatballs without crowding (work in batches if needed). Turn every 1–2 minutes to get an even golden-brown crust on all sides (about 6–8 minutes total per batch). Don't move them constantly — letting contact develop a crust locks in juices and creates savory browned flavor.

Finish in a light pan jus: After searing all meatballs, pour off any burnt bits but keep about 1 tbsp fat in the pan. Return all meatballs, add 120 ml (1/2 cup) water and 1 tsp of the pan drippings dissolved, then cover and simmer gently for 6–8 minutes to cook through (internal temp 74°C/165°F). The quick braise adds moistness and captures fond to create a light jus. Remove meatballs to a warm plate and tent with foil.

Make the crispy pasta nests: Break the 113 g spaghetti into thirds. Heat a small nonstick skillet over medium-high and add remaining 3 tbsp (45 ml) oil. Add the pasta pieces in a loose handful and press gently with a spatula to form a small nest; fry, turning occasionally, until deeply golden and crisp (3–5 minutes). The hot oil fries the thin strands quickly — crispness gives a textural counterpoint to the tender meatballs. Transfer to paper towels and season with a pinch of salt immediately.

Reheat the carrot pilaf and finish: Rewarm the carrot rice if needed. Taste and adjust salt and a crack of black pepper to brighten it. Stir in the remaining 14 g (1 tbsp) butter to add silkiness and gloss to the pilaf.

Fry the eggs (optional): In a small nonstick pan, add 1 tsp oil and fry 4 eggs sunny-side or over-easy to top the nests — the runny yolk acts as a rich sauce that ties the dish together.

Plate: Spoon 3/4 cup carrot pilaf into the center of each plate. Arrange 3 meatballs per plate over the rice, drizzle 1–2 tbsp of the light pan jus around them, and top with a crispy pasta nest. Gently place a fried egg on each nest and finish with an extra crack of black pepper. The composed plate presents color, texture and a balance of savory, bright and rich notes.

Rest and serve: Let the dish rest 2 minutes so juices redistribute and yolk begins to soften the rice when cut. Serve immediately while the pasta nest is still crisp for the best contrast.