Cambodian Fried Rice Recipe
This Cambodian fried rice recipe makes the best Cambodian bai char (fried rice) - also spelt as bai cha, bai chaa and bay cha - a lighter version of the popular Chinese stir-fry rice dish. Thanks to many centuries of Chinese trade and migration, Chinese fried rice is found across Southeast Asia. In Cambodia, there are many variations, bai char, made with sausage and egg, being the most ubiquitous.
Servings: 4 Servings
Calories: 1710kcal
Equipment
Ingredients
- 150 g Siem Reap sausages quartered lengthways and sliced
- 4 eggs beaten
- 80 g carrot diced finely
- 80 g french beans diced finely
- 3 garlic cloves minced
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp salt
- 4 cups cooked rice separated
- ¼ cup spring onions sliced
- 1 tbsp oyster sauce optional
- 1 tsp sesame oil optional
Instructions
- Heat a little vegetable oil in a wok on medium high and add the Siem Reap sausages. Stir the sausage pieces until they get a little colour. Remove the sausage pieces and set aside, leaving the oil.
- Add the eggs to the wok and swirl around to make an omelette. When the omelette is just cooked through, remove from the wok, allow to cool a little and slice into bite-sized pieces.
- Add a little oil and cook off the carrots and beans until they’ve softened a little and then add the garlic and fry for one minute.
- Over high heat, add the sausage pieces back into the wok. Add the rice, sugar, salt and soy sauce and stir-fry until all the rice has been incorporated into the mix and has taken on a little colour.
Nutrition
Calories: 1710kcal | Carbohydrates: 212g | Protein: 67g | Fat: 63g | Saturated Fat: 20g | Cholesterol: 763mg | Sodium: 5099mg | Potassium: 1404mg | Fiber: 8g | Sugar: 20g | Vitamin A: 15229IU | Vitamin C: 23mg | Calcium: 266mg | Iron: 8mg