BAI CHHA (CAMBODIAN STIR-FRIED RICE)

Preparation & Tips

Prepare the Rice and Tofu:

1. Cook jasmine rice according to package instructions and allow it to cool completely (day old leftover rice is best).
2. Drain the tofu and cut it into small cubes. Pat the cubes dry with paper towels.

Stir-Fry the Tofu:

1. Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat.
2. Add the tofu cubes to the skillet and stir-fry until they are golden brown and slightly crispy on all sides, about 5-7 minutes. Remove the tofu from the skillet and set aside.

Stir-Fry the Vegetables:

1. In the same skillet, heat the remaining tablespoon of vegetable oil over medium-high heat.
2. Add the minced garlic and diced onion to the skillet and cook until fragrant, about 1-2 minutes.
3. Add the diced carrot, bell pepper, and green peas to the skillet. Stir-fry for 5-7 minutes or until the vegetables are tender-crisp.

Combine with Rice:

1. Add the cooked jasmine rice to the skillet with the stir-fried vegetables.
2. Drizzle the soy sauce, vegetarian oyster sauce (or hoisin sauce), and sugar over the rice and vegetables. Stir well to combine.
3. Add the cooked tofu back to the skillet and stir-fry everything together until heated through, about 3-5 minutes.
4. Season with salt and pepper to taste.

Serve:

1. Transfer the Bai Chha to a serving dish and garnish with chopped green onions or cilantro if desired.
2. Serve hot as a main dish or as a side dish alongside other Cambodian or Asian-inspired dishes.
3. Enjoy this delicious and nutritious Cambodian Bai Chha packed with vegetables and tofu! Adjust the seasoning and ingredients according to your taste preferences.