• 2 tbsp fish sauce
• 2 chopped red chili peppers, preferably Thai bird’s eye
• ½ lime, juice

• 300 g cauliflower
• 260 g pork tenderloin or chicken breasts, cut into thin slices
• 3 tsp tamari soy sauce, divided
• 1 tsp white pepper, divided
• 100 g bok choy
• 1 tbsp coconut oil
• 2 garlic cloves, finely chopped
• 100 g oyster mushrooms or mushrooms
• 2 large eggs
• 1 tsp fish sauce
• 14 g (33 ml) scallions, finely sliced
• 19 g (28 ml) red onions, sliced
• 1 tsp sesame oil
• salt to taste

Instructions

Prik nam pla

1. 1. Add the fish sauce, chili, and lime juice to a small bowl. Mix well and set aside

Fried rice

1. Rice the cauliflower using your food processor or a grater. Transfer to a microwaveable bowl, season with salt, and microwave for 10 minutes.
2. Trim and slice the pork tenderloin into thin slices. Mix together 2/3 of the tamari soy sauce and half the white pepper. Marinate the pork slices in this mixture while you complete steps four and five.
3. When cutting the bok choy, separate the stems from the leaves. Roughly chop the leaves and set them aside. Slice the stems and keep them separately.
4. Heat the coconut oil in a wok and add the bok choy stems. Fry until tender. Then add the garlic and cook until golden brown.
5. Add the pork and the oyster mushrooms and stir-fry on high heat. After the pork is almost cooked, move it to the side of the wok and crack in the eggs. Scramble the eggs once they start cooking and mix everything well
6. Add the cooked cauliflower rice and give everything a good mix. Add the red onion and the bok choy leaves. Season with the rest of the soy sauce, white pepper, and fish sauce.
7. Give everything a good mix and cook until the onions soften and the leaves wilt. Finish with the scallions and the sesame oil.
8. Serve the fried rice with the prik nam pla sauce.