Heat a large skillet over medium heat and add the coconut oil. Once hot, add the chopped onions (along with a dash of salt and pepper).
While the onions are cooking, make the Base Genep. In the food processor, combine the sliced and prepared lemongrass, garlic, chili garlic sauce, ginger, galangal, and turmeric.
Once the onion softens, add the Base Genep to the skillet and give it a few stirs.
Stir in the peas, carrots, cauliflower rice, and peppers. Allow them to cook down a few minutes until no longer frozen.
When the vegetables are cooked, stir in the coconut aminos and coconut sugar.
Allow the flavors to come together a few minutes, until all the ingredients are warm.
Meanwhile, fry up four eggs to your desired doneness in a separate skillet.
Serve warm, with an egg per serving, chopped cilantro, and sriracha on top!
Recipe by Dana Monsees Nutrition at https://www.realfoodwithdana.com/indonesian-fried-rice-gluten-free-nasi-goreng/