Feeling like something a little different with extra flavour? Try our Wild Aussie Salmon Massaman Curry Pineapple Fried Rice! The complimentary flavours in this dish will astound you…
1 tbsp sesame oil
½ ripe pineapple, flesh scooped out and chopped
2 cups cooked white rice, cooled
1 egg, lightly beaten
200g Wild Australian Salmon Massaman Curry
2 spring onions, thinly sliced
Coriander, to serve
Heat the oil in a large non-stick frying pan over high heat. Add the pineapple and cook, turning occasionally for 3 mins or until caramelised. Add the rice and cook stirring for 4 mins.
Move the rice to one side of the pan. Add the egg and cook for 30 seconds. Stir the rice back into the egg. Add the salmon and onions and cook until heated through.
Spoon into the pineapple and serve with coriander sprigs.