Ingredients

· 100 g rice

· 160 g frozen peas

· 50 g French beans

· 3 spring onions, chopped

· ½ teaspoon dried chilli flakes

· A handful coriander

· 2 teaspoons tamari

· Few drops sesame oil

· 1 tablespoon rapeseed oil

· 2 eggs

· 280 g skinless cod loins, cut into chunky strips

Method

Cook the rice in a pan of water for 25 minutes, adding the peas and beans for the last six minutes. Drain, then return to the pan and stir in the spring onions, chilli flakes, one tablespoon chopped coriander, the tamari and sesame oil. Cover. Meanwhile, heat a non-stick pan with the rapeseed oil. Beat the eggs with the remaining coriander. Cut the fish into chunky strips, then coat them in the egg and fry in the oil for a couple of minutes each side until golden. Remove the fish from the pan and tip in the rice with any remaining egg and stir. Serve in bowls, topped with the fish.