Ingredients
75g rice
1 white fish fillet, cut into small chunks
30g cooked prawns (optional)
1 vegetable stock cube
1 egg, hard boiled and peeled
chopped parsley
1. Fry the fish for 5 minutes then add the prawns
2. Dissolve stock cube in 200ml water, pour over the fish and bring to boil
3. Add the rice and cook until water (stock) has soaked up
4. Mash the egg in a bowl and add to the other ingredients. Add the parsley and mix
Serves 1
