Prior to the TOTALLY EPIC paleo pancake recipe I posted on Tuesday, things have been a bit quiet on the blog for the past week. But that doesn’t mean I haven’t been hard at work!
Last week, pretty much all my creative time was spent working on an application for an amazing travel writing scholarship. It’s hosted through a website called World Nomads and it sends three winners on a weeklong trip to Sri Lanka to sample local cuisine and blog about it for WorldNomads.com.
I know, right? Dream come true.
And you’ll never believe what I had to do to apply: submit an original recipe (including photos) and a short story that “transports other travelers to a new place, simply by making it at home.”
I KNOW! It’s so far up my alley it’s not even funny. I chose to write about a life-changing plate of fried rice I had while visiting Thailand in college. Here’s the link if you’d like to read it! It’s only 350 words .
I had such a blast reliving that amazing meal as I wrote my story, and even more fun creating a paleo version of it. I can’t say whether the fact that it’s paleo will hurt or help my application. I could get points for creativity, but I could lose points for authenticity. It’s hard to say.
But regardless, you all are winners because you get to experience that amazingly fresh, vibrant and eye-opening meal I had back in Thailand, minus the thousand-dollar plane tickets!
And I just have to say, how about these PHOTOS?! My new DSLR is changing my life! Two months and three photography books later, I think I’m starting to get the hang of it :).
Enjoy a taste of Thailand!
- 1-2 large carrots
- 2 bulbs baby bok choy
- 1 bunch green onions
- ¼ cup cilantro leaves, packed
- ¼ cup Thai basil leaves, packed
- ½ large head cauliflower, separated into florets
- 3 slices bacon
- 3 eggs
- 1 ½ Tbs sambal oelek chili paste
- 1 Tbs fish sauce
- 1 Tbs coconut aminos
- 1-inch knob fresh ginger
- 2 Tbs + 2 tsp chili sesame oil, separated
- ½ cup frozen peas
- Juice of ½ lime
- Start by prepping your mix-ins. Peel and dice the carrot, roughly chop the bok choy, mince the green onions, peel and mince the ginger, and roughly chop the herbs.
- Next, prepare the cauliflower. Pulse the florets in a food processor until the texture is like rice, about 10 seconds. Set aside.
- Heat a wok medium and start cooking your bacon.
- As the bacon cooks, prepare the rest of your ingredients: crack 2 of your eggs into a small bowl and whisk them together. Combine sambal oelek, fish sauce, coconut aminos and minced ginger in a small bowl.
- When the bacon is crispy, remove it from the pan, leaving the drippings. Crumble and set aside.
- Pour whisked eggs into the hot bacon grease and scramble for 1 to 2 minutes. Once cooked, remove from wok and set aside.
- Crank up the heat to medium-high and add 2 Tbs of your chili sesame oil to the wok. Toss in your carrots and cook until soft, 4 to 6 minutes. Stir frequently to prevent burning.
- Stir in the bok choy, green onions and frozen peas, and cook for an additional 2 to 3 minutes.
- Toss in the pulsed cauliflower, crumbled bacon and cooked eggs. Pour in the fish sauce mixture and give it all a good stir.
- Cook for 5 to 7 minutes, or until the cauliflower is tender but not mushy.
- As it cooks, heat a nonstick skillet to medium. Add your remaining 2 tsp chili oil and once warm, carefully crack your remaining egg into the pan. Be sure to keep the yolk intact! Cook for 3 to 4 minutes, or until white is no longer translucent. Cover the pan to speed up cooking if necessary.
- Remove egg from pan and gently set aside.
- Once the cauliflower rice is soft, turn off the heat and stir in the fresh lime juice, basil and cilantro.
- Serve in a shallow bowl topped with your gorgeous fried egg.
Need more Asian recipe inspiration? My tried and true Paleo Cauliflower “Fried Rice” is a staple.
And if you want to hear me describe that seductive, golden yolk pictured above, check out my application essay.
What’s the best exotic meal you ever made paleo? Tell me the story! Or better yet, send me the recipe!