Bai Chha (pineapple Fried Rice)

Bai Chha, also known as Pineapple Fried Rice, is a popular dish in Cambodian cuisine. This flavorful and colorful dish is a perfect combination of sweet and savory flavors, and it's a great way to use up leftover rice.

Vegetarian Gluten Free Main Course Cambodian Cambodian Cuisine Fried Rice Pineapple
Bai Chha (pineapple Fried Rice)

Ingredients

  • 3 cups cooked jasmine rice, chilled
  • 1 cup fresh pineapple, diced
  • 1/2 cup frozen peas, thawed
  • 1/2 cup carrots, diced
  • 1/2 cup red bell pepper, diced
  • 2 cloves garlic, minced
  • 2 eggs, beaten
  • 3 tablespoons soy sauce
  • 2 tablespoons vegetable oil
  • 1/4 cup cashews, chopped (optional)
  • 1/4 cup green onions, chopped

Instructions

  1. In a wok or large skillet, heat 1 tablespoon of vegetable oil over medium-high heat.
  2. Add the minced garlic and cook for 1 minute until fragrant.
  3. Push the garlic to the side of the wok and pour the beaten eggs into the empty space. Scramble the eggs until cooked through, then mix with the garlic.
  4. Add the carrots, red bell pepper, and peas to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
  5. Stir in the chilled jasmine rice and soy sauce. Cook for another 2-3 minutes, stirring constantly to combine all the ingredients.
  6. Add the diced pineapple and continue to stir-fry for another 2-3 minutes.
  7. Remove the wok from the heat and stir in the chopped green onions and cashews (if using).
  8. Transfer the Bai Chha to a serving dish and garnish with additional green onions or cashews if desired.

Cooking & Preparation

Preparation time:
15 minutes
Cooking time:
15 minutes
Total time:
30 minutes
Cooking method
Stovetop

Nutritional facts per 1 serving

Calories
350 per serving
Carbohydrates
45g
Protein
8g
Fat
15g

Supplies

Wok or large skillet Cutting board Knife Measuring cups and spoons

Tools

Spatula Whisk

Serving suggestions

Serve the Bai Chha with a side of sliced cucumbers and a sprinkle of cilantro for a refreshing and colorful meal.

Tips & tricks

For a more authentic Cambodian flavor, use day-old rice for this recipe. The slightly dried-out texture of the rice will absorb the flavors better during stir-frying.

Cost

$10