Instructions: Heat the butter in a large saucepan.

Add the onion and celery and cook for 2-3 minutes.

Add the rice and cook, stirring for a further 1 minute.

Combine the soup mix and cold water.

Add to the rice mixture with the boiling water. Bring to the boil, stirring.

Cover the pan and cook over a low heat for 12 minutes.

Stir in the red pepper and smoked fish.

Cover and cook for a further 5-6 minutes or until the rice is tender and the liquid is absorbed.

Stir in the eggs and spring onions and serve sprinkled with the parsley.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.