Cambodian Rice Federation: Cambodian Bai Cha Recipe

The Cambodian Rice Federation is an industry organization, not the name of a dish. For a Cambodian rice recipe, try bai cha: a savory fried rice made with cold rice, chicken, egg, garlic, and seasonings, with plenty of room for regional and family variations.

Ingredients

4 cups (about 600 g) cold, cooked jasmine rice, with clumps gently broken apart
12 oz (340 g) boneless, skinless chicken breast, cut into small, even pieces
2 large eggs
3 tablespoons (45 ml) neutral cooking oil, such as canola or sunflower oil, divided
3 cloves garlic (about 9 g), finely chopped
1 small shallot (about 30 g), thinly sliced
2 tablespoons (30 ml) fish sauce
1 tablespoon (15 ml) light soy sauce
1 teaspoon (5 ml) oyster sauce
1 teaspoon (4 g) granulated sugar
¼ teaspoon (about 0.5 g) ground white pepper, plus more to taste
2 scallions (about 30 g), thinly sliced
1 small cucumber (about 200 g), thinly sliced, for serving
1 lime, cut into wedges, for serving
2 tablespoons (about 20 g) fresh cilantro leaves, optional

Instructions

Prepare the rice and seasonings. Break up the cold rice with clean fingers or a fork, separating the grains without crushing them. In a small bowl, stir together the fish sauce, soy sauce, oyster sauce, sugar, and white pepper. Cut the chicken into pieces of similar size so they cook evenly. Keep the chicken separate from the rice, vegetables, and ready-to-eat garnishes.
Scramble the eggs. Beat the eggs in a small bowl. Heat a wok or large skillet over medium-high heat, then add 1 teaspoon of the oil. Pour in the eggs and stir gently until just set. For food safety, cook this egg dish to 160°F (71°C), the USDA FSIS safe minimum for egg dishes; use a food thermometer if needed. Transfer the cooked egg to a clean plate and break it into bite-size pieces.
Cook the chicken. Add 1 tablespoon of oil to the hot wok. Add the chicken in a single layer and leave it undisturbed for about 1 minute so the surface can brown, then stir-fry for 3 to 5 minutes, depending on the size of the pieces. Check the thickest pieces with a food thermometer: chicken must reach 165°F (74°C), the USDA FSIS safe minimum for poultry. Transfer it to the plate with the egg once it is fully cooked.
Cook the aromatics. Add the remaining oil to the wok. Stir in the garlic and shallot and cook for about 30 seconds, just until fragrant. Keep them moving; garlic can turn bitter if it browns too much. If the wok is very dry, add a teaspoon of oil rather than letting the aromatics scorch.
Fry the rice. Add the rice and spread it across the hot surface. Let it heat undisturbed for about 30 seconds at a time, then toss or stir it to expose more grains to the pan. Continue for 3 to 4 minutes, breaking up any remaining clumps. If your skillet is small, fry the rice in two batches; crowding traps steam and makes it soft instead of lightly dry and distinct.
Season and finish. Pour the sauce mixture around the edge of the wok, then toss it through the rice so the grains are evenly seasoned. Return the chicken and egg to the pan and stir-fry for 1 to 2 minutes, until everything is steaming hot. Fold in the scallions, taste, and adjust with a little more fish sauce or white pepper if needed. Serve right away with cucumber, lime, and cilantro if using.

Tips

Use rice that is cold and fairly dry. Refrigerated rice separates more easily than freshly cooked rice, so it fries rather than steaming into a sticky mass. If the grains are clumped, loosen them gently before they go into the wok.
Choose substitutions with their flavor in mind. If you do not have oyster sauce, leave it out or replace it with an equal amount of extra soy sauce and a small pinch of sugar. The result will be less rounded and savory. For a vegetarian version, use a vegetarian mushroom-based stir-fry sauce and replace fish sauce with soy sauce; the flavor will be different, but still satisfying.
Have everything ready before heating the pan. Fried rice cooks quickly, and the garlic can burn while you search for a sauce or cut scallions. Measure the seasonings, prepare the garnishes, and keep the cooked rice and raw chicken separate.
Do not overfill the pan. A wide wok or skillet helps moisture escape. If the rice piles up in a small pan, cook it in batches and combine everything at the end. This small change is more useful than turning up the heat on an overcrowded pan.

Serving Suggestions

Serve bai cha hot as a complete lunch or casual dinner. The sliced cucumber and lime are more than decoration: cucumber adds a cool, crisp contrast to the seasoned rice, while a squeeze of lime brightens the salty, savory flavors. Cilantro is optional, and thinly sliced scallions already bring a fresh finish if you prefer to skip it.

For a larger meal, pair the rice with a simple vegetable soup, stir-fried greens, or a plate of raw cucumber and tomato. A small dish of chili sauce can go on the table for anyone who wants heat, but keep it on the side so the seasoning of the rice remains easy to taste. If serving several people, bring the rice to the table promptly rather than leaving it at room temperature for an extended period.

Variations

Make it with pork or shrimp. Replace the chicken with 12 oz (340 g) of thinly sliced pork, or use 12 oz (340 g) peeled shrimp. Cook pork to 145°F (63°C) and let whole cuts rest for 3 minutes; cook shrimp until opaque and at least 145°F (63°C). Check with a food thermometer. If using ground pork instead, cook it to 160°F (71°C). Keep the same sauce quantities, then adjust to taste after frying.

Use leftover roast chicken. Substitute 2 cups (about 280 g) chopped, fully cooked chicken for the raw chicken. Skip the chicken-cooking step and add the pieces with the egg at the end, heating the finished rice until the leftovers reach 165°F (74°C). This is a practical way to use cooked chicken without overcooking it in the pan.

Add vegetables. Stir in 1 cup (120 g) thawed peas and carrots, or finely diced fresh vegetables, after the garlic and shallot. Cook them until tender before adding the rice. Avoid adding a large amount of watery vegetables, which can make the rice damp; cook them separately first if they release a lot of liquid.

Adjust the seasoning. Fish sauce is a familiar savory seasoning in Cambodian cooking, but its saltiness varies by brand and product. If you need a substitute, soy sauce works, though it brings a different flavor and color. Start with less if your sauces are particularly salty, then taste the rice at the end rather than pouring in extra seasoning all at once.

Storage and Reheating

Put leftovers in shallow containers and refrigerate them within 2 hours of cooking. Cooked rice and chicken fried rice should be kept cold, not left on the counter to cool for a long time. Refrigerated leftovers are best used within 3 to 4 days. For longer storage, freeze portions in airtight containers; thaw them in the refrigerator or reheat from frozen, allowing extra time.

Reheat only the portion you plan to eat, in a skillet with a teaspoon of water or oil, stirring until hot throughout, or in the microwave in a covered, microwave-safe dish, stirring halfway through. Reheated leftovers should reach 165°F (74°C), the USDA FSIS recommended temperature. Do not reheat the same portion repeatedly, and discard rice that has been left at room temperature for more than 2 hours.

Frequently Asked Questions

Is the Cambodian Rice Federation a dish?

No. The Cambodian Rice Federation is an organization associated with Cambodia’s rice sector, not a recipe or traditional dish. Bai cha is one Cambodian-style fried rice dish you can cook at home; this recipe is a practical version with chicken and egg.

What is bai cha?

Bai cha is Cambodian fried rice, commonly made by stir-frying cooked rice with seasonings and other ingredients. Recipes vary between households and cooks, so chicken, pork, shrimp, vegetables, and different combinations of sauces may appear. This version uses fish sauce, soy sauce, and a little oyster sauce for a savory balance.

Can I use freshly cooked rice?

Cold rice is easiest to stir-fry because its grains are firmer and less likely to stick together. If you only have freshly cooked rice, spread it in a shallow layer and cool it promptly in the refrigerator before frying. Do not leave cooked rice sitting at room temperature for an extended period; refrigerate it within 2 hours.

Why did my fried rice turn mushy?

Rice that is warm, wet, or packed into a crowded pan tends to steam and clump. Use cold rice, separate the grains before cooking, and fry in batches if necessary. Also measure watery additions carefully and let vegetables cook off excess moisture before mixing them into the rice.

Can I make this recipe without fish sauce?

Yes. Use soy sauce in place of the fish sauce, tasting as you go because soy sauce can be saltier or have a stronger color. For a vegetarian meal, choose vegetarian oyster-style sauce or mushroom stir-fry sauce as well, and use clean utensils and ingredients that fit your dietary needs.

Can I prepare bai cha ahead?

You can cook the rice ahead and refrigerate it promptly, which makes the final stir-fry quicker. The finished dish is best served fresh, but leftovers can be refrigerated for 3 to 4 days and reheated to 165°F (74°C). Keep cucumber, lime, and other fresh garnishes separate until serving.

More recipes to cook

Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes

Spotted an error? Tell us and we will correct it (corrections policy).