Step 1:

  • 1) cook the fish fingers according to the packet
  • Step 2:

  • 2) put a drizzle of oil in a pan & heat on a medium heat. Add the cold cooked rice and allow to fry for 5 minutes or so.
  • Step 3:

  • 3) add the peas and sweetcorn
  • Step 4:

  • 4) move the rice to one side of the pan and pour the eggs into the empty side and allow to scramble slightly then incorporate into the rice.
  • Step 5:

  • 5) allow to cook for 3-5 minutes, then place on your plate and tear up the cooked fish fingers ontop with a dollop of tartare sauce.
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