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Preheat the oven to 180oC/160oC Fan/Gas Mark 4. Loosely wrap each haddock fillet in lightly oiled foil, then bake for 15 minutes or until warmed through. Meanwhile, boil the eggs for 7 minutes, then transfer to a bowl of cold water. Peel under cold running water and set aside.
Cook the rice according to pack instructions. Heat 1 tbsp vegetable oil in a large, lidded frying pan over a medium-low heat and fry the spring onions for 2 minutes until softened.
Add the curry powder and cook for 1 minute, stirring, until fragrant. Gently stir in the rice, flake through the haddock and cook for 1-2 minutes more until the flavours have combined. Remove from the heat. Halve the eggs, place on top of the rice mix, cover and set aside for 1 minute. Season with black pepper and scatter with another 2 sliced spring onions to serve.