Bai Cha (Cambodian Fried Rice with Chinese Sausage)

Method

1. Get everything ready before you turn on the heat, because fried rice goes fast. Break up the cold rice with your hands, slice the sausage 3 mm thick on the diagonal and finely chop the garlic. Slice the spring onions, keeping the white and green parts separate, and beat the eggs. Mix the soy sauce, oyster sauce, fish sauce, sugar and pepper in a small bowl.

   Add in this stepLight soy sauce 1 tbspOyster sauce 1 tbspFish sauce 1 tspSugar ½ tspWhite pepper 1 pinch

2. Put a little of the oil and the sausage in a 28 cm wok or large frying pan over medium heat and stir-fry for 3 min, until the edges curl and the fat glistens. Lift out the sausage, leaving its fat in the pan.

   Add in this stepChinese sausage (lap cheong) 80 gVegetable oil 0.4 tbsp

   medium heat

3. Add a little more oil, turn up to medium-high heat, pour in the eggs and stir in big folds for 1 min, until almost set but still moist, then lift them out. They cook again with the rice, so don't cook them through.

   Add in this stepEggs 2Vegetable oil 0.4 tbsp

   medium-high heat

4. Lower to medium heat, add the rest of the oil, the garlic and the white parts of the spring onions and stir for 1 min, until fragrant and pale gold. Browned garlic turns bitter, so move on to the next step straight away.

   Add in this stepVegetable oil ¾ tbspGarlic cloves 5Spring onions 1

   medium heat

5. Turn up to high heat, add the rice and keep pressing it flat with the spatula and flipping it. Pour the sauce around the hot edge of the pan so it sizzles, return the sausage and egg and stir-fry for 4 min, until every grain is separate, piping hot and lightly toasted. If it says 1 batch, scoop out half the garlic before adding the rice, then fry half the rice, sauce, sausage and egg at a time, and combine at the end.

   Add in this stepCooked jasmine rice, a day old and chilled 400 g

   high heat

6. Turn off the heat, stir in the green spring onion and taste, adding a dash more fish sauce if needed. Serve with sliced cucumber and lime wedges, squeezing the lime over just before eating.

   Add in this stepSpring onions 1Cucumber 100 gLime ½