This is a delicious way to use fish sticks other than the usual dipping in tartar sauce or serving with mac and cheese. I made a few changes to suit our tastes: With sweeter sauces, a little goes a long way for me, and 1/2 cup of rice seemed a scant amount for such a rich sauce, so I used 2 pkgs. of Uncle Ben's Jasmine Ready Rice, and it turned out to be the perfect amount for us. I added a little crushed red pepper flakes to the rice mix, then spread it in a 9x13-inch baking dish and topped it with 3 horizontal rows of 6 Gorton's Crunchy Fish Sticks. About 10 minutes before it finished baking, I sprinkled on about 1/2 cup of finely shredded Colby Jack cheese, then covered it and allowed the cheese to melt. It came out so nicely in firm and lightly crusted portions, then we topped each with thinly sliced scallions and a few sprinkles of soy sauce. If you love chicken stir-fries and love fish, this is a wonderful switch-up! There was a lot of crunch going on with the abundance of fish sticks, and the rice had just the right amount of sweetness and an abundance of tropical flavor despite having used more than the recipe calls for. Next time I may add a diced red bell pepper as well. This will definitely be a regular here, and kids would probably enjoy this LOTS!! :-)