Fried Salami Pineapple Rice

Ingredients:

4 tbsps Knife Extra Virgin Olive Oil and Canola Oil
1 whole pineapple
1 egg, lightly beaten
1 tbsp chopped shallot
1 1/2 tbsps curry powder
1 tsp turmeric
25g salami, diced
30g kale, diced
2 bowls cooked rice
3 tpsps raisin
Some deep fried cashew
Some roasted ground pork
1 tsp salt
1/2 tsp salt and pepper

Method:

1. Cut the top 1/3 of the pineapple as lid. Remove the flesh of the remaining 2/3 of the pineapple. Reserve 70g flesh. Set aside the pineapple shell.
2. Heat 2 tbsps of Knife Brand Extra Virgin Olive and Canola Oil. Stir-fry the egg and cut into pieces.
3. Heat another 2 tbsps of Knife Brand Extra Virgin Olive and Canola Oil. Sauté the shallot, curry powder and turmeric for a while.
4. Add the salami and kale and stir well. Add the rice and seasonings.
5. Stir in the pineapples, raisin and egg. Put the fried rice into the pineapple shell and sprinkle with cashew and roasted ground pork. Serve.