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Bai Char Angkor (បាយឆា អង្គរ) – Fried Rice with Shrimp and Egg
More recipes: All Asian Recipes
Bai Char Angkor (បាយឆា អង្គរ) – Fried Rice with Shrimp and Egg
Laura Chen
4
15 minutes
20 minutes
400
Cambodian
Main course
Bai Char Angkor is Cambodian fried rice with shrimp, scrambled egg, carrot and peas. Soy sauce and oyster sauce make it salty and savory, and you sprinkle scallions and cilantro on top fresh at the end.
Ingredients
- 600 g cooked jasmine rice (preferably chilled overnight)
- 200 g shrimp, peeled and deveined
- 3 eggs, lightly beaten
- 3 scallions, finely chopped
- 2 garlic cloves, finely chopped
- 1 carrot, diced
- 100 g peas (fresh or frozen)
- 2 tbsp soy sauce
- 1 tbsp oyster sauce
- 1/2 tsp sugar
- 2 tbsp vegetable oil
- fresh cilantro, to garnish
- salt and freshly ground black pepper, to taste
Instructions
- 1. Heat the oil in a large pan or wok over medium heat.
- 2. Add the garlic and fry it lightly until fragrant.
- 3. Turn up the heat and add the shrimp. Fry them until nearly cooked through.
- 4. Add the carrots and peas and fry for a few minutes.
- 5. Push the vegetables to the side of the pan and add the beaten eggs. Stir the eggs until they set, then mix everything together.
- 6. Add the chilled rice and fry it, stirring constantly, until evenly heated.
- 7. Add the soy sauce, oyster sauce and sugar. Stir well so everything is evenly coated.
- 8. Season with salt and pepper to taste.
- 9. Garnish the fried rice with chopped scallions and fresh cilantro before serving.
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More recipes: All Asian Recipes