Spiralize the bell pepper, carrot and daikon on the vermicelli setting for your spiralizer. This will be the thinest noodle your spiralizer can make.
Mix your minced garlic, fish sauce and coconut aminos in a small bowl and set aside.
Pat shrimp dry and mix with 1 tsp of curry powder. Set aside.
Heat a large frying pan to medium high. Add 1 tsp of ghee to the pan. Add the eggs and fry until slightly cooked about 10 seconds. Then slowly move the eggs around the pan with a spatula until they start to break up into pieces. Once cooked through set the eggs aside in a small bowl.
Clean your frying pan and add the rest of the ghee. Set your stove to medium high. Once the ghee has melted and your pan is heated add your spiralized daikon. Sprinkle the rest of the curry powder over the daikon. Cook for 5 minutes or until softened. Add your carrot and red pepper to the pan with the garlic, fish sauce and aminos.
Cook until the daikon is almost cooked through but still al dente. Add the shrimp and let the shrimp cook through. About 3 minutes.
Add the fried eggs and pork and let heat through. Season with salt and pepper to taste if needed.
Serve immediately topped with green onion.