I can't begin to tell you how good this is. The kids inhaled it. I've never had this dish before, so I can't tell you how it holds up to the original. I actually found this recipe while looking up foods that started with :"N" for this challenge. Not only is this the first time I tried this recipe, this is the first time I ever fried an egg. It was actually pretty easy and very tasty. This dish is traditionally made with rice, but I replaced the rice with cauliflower. We found shrimp sauce at a local Asian market. Make sure the shrimp paste you get only contains fermented shrimp and salt, and remember, a little goes a long way.
5 cup cauliflower, riced
3 cups bone broth
1 tsp. dried shrimp paste
1 Tbs. coconut sugar
1 onion, chopped
2 red bell peppers, stemmed, seeded, and roughly chopped
1/4 cup coconut oil
salt to taste
4 1/2 tsp. coconut aminos
1. In a medium pan, mix cauliflower and bone broth and bring to boil over medium-high heat.
2. While cauliflower cooks, process paste, sugar, onion, chilies, and 2 Tbs. of water until smooth. Set aside.
3. Heat oil in skillet on medium high. Add eggs, season with salt, and cook until heated through and crisp at the edges, about 4 minutes. Set aside.
4. Remove cauliflower from heat and drain.
5. In a wok, on medium heat, add flavoring paste. Cook, stirring until fragrant, about 3 minutes.
6. Increase heat to high, add cauliflower, and cook stirring until heated through, 6 to 8 minutes.
7. Add coconut aminos, and cook stirring until evenly combined, about 30 more seconds.
8. Season with salt and sere with egg.