Bai Cha (recipe)
| Bai Cha (recipe) | |
|---|---|
| Dish | Bai Cha |
| Recipe language | English |
| Adapted from | Terence Carter, Grantourismo |
| Instructions | Partial instructions |
| Preparation time | 10 minutes |
| Cooking time | 10 minutes |
| Subjects | Food & Foodways |
Cooked rice stir-fried with Cambodian sausage, egg omelette, carrot and beans in a light soy seasoning.
This page records one documented preparation of Bai Cha, summarised from a published recipe. (Grantourismo) The cited source gives only partial instructions, so the method below is incomplete.
Ingredients
- 150 g Siem Reap sausages, quartered lengthways 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
Preparation
- Heat vegetable oil in a wok over medium-high heat.
- Stir-fry the sausage until lightly coloured, then set it aside.
- Swirl the beaten eggs in the wok to set as a thin omelette.
- Lift out the omelette, cool it briefly and cut it into bite-sized pieces.
- Add more oil and soften the carrot and beans.
- Fry the garlic about one minute.
- Return the sausage to the wok and raise the heat.
- Add the rice, sugar, salt and soy sauce and stir-fry until combined and lightly coloured; the cited recipe does not state when the omelette and spring onions are folded back in.
Sources and reuse information
The ingredient list above is a plain factual listing of what the cited source calls for. The numbered method is a short original summary written for this wiki, not a copy of the source's instruction text. Follow the link for the full published recipe.