Ingredients (4 people):
2 cans of Amanda smoked cod liver, fried
500 g brown rice, cooked
2 onions, finely grated
2 cloves of garlic, finely grated
400 g carrots, roughly grated
600 g white cabbage, finely chopped
3 tablespoons of soy sauce
1 tablespoon of fish sauce
Olive oil and coconut oil for frying
Shrisca sauce
Preparation:
Heat a large saute pan to medium heat. Add the oil and fry the onions in 5 minutes. Add the garlic and fry for 1 minute. Add the cooked rice, white cabbage, carrots, soy sauce and fish sauce and let the mixture cook for approx. 5 minutes.
Make 4 holes in the mixture and fry the 4 eggs. Add the fried cod liver and let it all cook until the eggs are well done.
Serve with cilantro and Shrisca sauce.