Recipe
Bai Cha (recipe)
Cooked rice stir-fried with Cambodian sausage, egg omelette, carrot and beans in a light soy seasoning.
This bai cha recipe makes Cambodian fried rice with Siem Reap sausage, egg, carrot and French beans in a light soy seasoning.[1] Terence Carter published it on Grantourismo Travels in June 2020. Siem Reap sausage, a local take on the Chinese sausage lap cheong, is one of its key ingredients. Cambodian fried rice is usually lighter than Chinese-style fried rice, and the recipe leaves oyster sauce and sesame oil optional.[1]
Ingredients
- 150 g Siem Reap sausages, quartered lengthwise and sliced
- 4 eggs, beaten
- 80 g carrot, finely diced
- 80 g French beans, finely diced
- 3 garlic cloves, minced
- 1 tbsp sugar
- 1 tbsp soy sauce
- 1 tsp salt
- 4 cups cooked rice, grains separated
- 0.25 cup spring onions, sliced
- 1 tbsp oyster sauce, optional
- 1 tsp sesame oil, optional
- Vegetable oil, for the wok
Method
- Vegetable oil is heated in a wok over medium-high heat.
- The sausage is stir-fried until lightly colored, then lifted out, leaving its oil in the wok.
- The beaten eggs are swirled into the wok and cooked as a thin omelet. When just set, the omelet is lifted out, cooled a little and cut into bite-sized pieces.
- More oil goes into the wok, and the carrot and beans cook until they soften a little.
- The garlic is added and fried for about one minute.
- Over high heat, the sausage returns to the wok with the rice, sugar, salt and soy sauce, and everything is stir-fried until combined and lightly colored.
The recipe calls for cooked rice that has been separated and brought to room temperature, and for a seasoned carbon-steel wok. It takes about 10 minutes to prepare and 10 minutes to cook. The published recipe does not say when the omelet and spring onions go back into the wok.[1]