Entree: Cambodia – Coastal Cambodia – បាយឆា ➤ Bai Cha (Cambodian coastal-style fried rice with seafood and aromatics)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 5 min

Total 40 min

Ingredients

- 4 cups (800 g) cooked jasmine rice, day-old and chilled
- 12 oz (340 g) shrimp, peeled and deveined
- 8 oz (225 g) firm white fish (such as snapper or cod), cut into bite-sized pieces
- 2 large eggs, approx. 100 g, lightly beaten
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced, approx. 9 g
- 2 shallots, thinly sliced, approx. 2 oz (60 g)
- 2 stalks green onion, sliced, approx. 2 oz (60 g)
- 2 tbsp (30 ml) fish sauce
- 1 tbsp (15 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce (optional)
- 1 tsp (4 g) granulated sugar
- 1 lime, juiced, approx. 30 ml
- 1/2 cup (15 g) fresh cilantro leaves, chopped
- 1 small red chili, thinly sliced (optional)
- White pepper and salt to taste

Instructions

1. Heat a large wok or heavy skillet over high heat until very hot. Add 1 tbsp (15 ml) vegetable oil and swirl to coat.
2. Add the shrimp and fish, season lightly with white pepper, and sear just until opaque, about 1–2 minutes per side. Remove seafood and set aside.
3. Add another 1 tbsp (15 ml) oil to the pan. Add the beaten eggs and scramble quickly until just set. Remove and set with the seafood.
4. Add remaining 1 tbsp (15 ml) oil, then add minced garlic and sliced shallots; stir-fry until fragrant and starting to brown, about 30–45 seconds.
5. Add the chilled rice, breaking up any clumps; stir-fry over high heat until grains are warmed and starting to toast, about 2–3 minutes.
6. Return the seafood and scrambled eggs to the wok. Add fish sauce, soy sauce, oyster sauce if using, and sugar. Toss thoroughly until everything is evenly coated and heated through, about 1–2 minutes.
7. Stir in the lime juice and most of the chopped green onion. Taste and adjust seasoning with additional fish sauce, lime, or white pepper as needed.
8. Remove from heat, fold in cilantro and top with sliced red chili if using. Serve immediately with lime wedges on the side.