Fish finger kimchi rice with edamame and a fried egg

Method

1. Heat the oven to 220°C/200°C fan/gas 7. Put the frozen fish fingers on a baking tray and bake for 15-20 minutes, turning halfway, until golden brown.
2. Meanwhile, put the rice in a medium pan, pour over 600ml cold water and bring to the boil. Cover with a lid, then reduce the heat to a gentle simmer. Cook for 15 minutes, then take off the heat (still covered) and set aside while you cook the eggs.
3. Heat a good glug of oil in non-stick frying pan over a medium-high heat and fry 4 eggs for 2 minutes or until the whites have set and are crisp at the edges.
4. Stir the edamame, sesame seeds and kimchi into the hot rice and roughly slice the fish fingers. Serve the rice with the eggs and fish fingers, sprinkled with chilli and coriander. Serve with rice vinegar to season.