Melt 3 tablespoons butter over medium heat in a medium-size pot. Toast spaghetti bits until golden. Add rice and stir; then add stock and bring to a boil. Cover pot with a tight-fitting lid, reduce heat to simmer and cook 16-18 minutes, until tender. Fluff with a fork.
While the rice is cooking, toast nuts in small pan over medium heat and grind into crumbs in a food processor.
Pat fish dry and season with a little salt and Old Bay or season chicken with salt, pepper and poultry seasoning.
Dredge fish or chicken in the flour then coat first in the beaten egg and finally in the breadcrumbs mixed with the ground nuts, thyme and lemon zest.