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Serves 4


For a nice balanced meal that you can have for any time of the day then this a great one. A good batch cook recipe and can be eaten hot or cold.


  • 180g brown basmati rice
  • 8 free-range eggs
  • 4 bay leaves
  • 370g haddock (smoked or not smoked)
  • 1 tbsp olive oil
  • 1 tbsp mustard seeds
  • 1 thumb-size piece of ginger, peeled, finely chopped
  • 1 green chilli, de-seeded, finely chopped
  • 12 spring onions, chopped
  • 1 bunch fresh coriander, chopped
  • 1 tsp turmeric
  • 160g frozen peas
  • 100g spring greens, chopped
  • Juice from 1 lemon


  • In a pan, cook the rice with boiling water until soft, add the peas in at the end for a couple of minutes to defrost. Once cooked drain and leave to the side.
  • Fill a deep frying pan with boiling water and add in the fish, eggs (with shell), and the bay leaves, leave to simmer for 20 minutes (or until the fish is cooked).
  • In a large wok, on high heat, add the oil and mustard seeds. Once the seeds start to pop, add in the ginger, chilli, spring onions, coriander, and turmeric, stirring often.
  • Add into the wok the rice, peas, lemon juice, and spring greens, stir.
  • Remove the fish from its pan and flake into your wok.
  • Peel the eggs and cut them into quarters and add into the pan.
  • Season with salt and pepper and give it a good stir.
  • Serve.
  • Kcal: 477
  • Protein: 39g
  • Fats: 16g
  • Carbs: 40g
  • Fibre: 6.3g

Hi, I’m Steve and I hope you are enjoying our collection of recipes.

Steve Grant

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