Entree: Cambodia – Khmer Central Cuisine – ឆាក្តៅ ➤ Cha Kdao (Khmer-style stir-fried rice with egg, greens, and fish sauce)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 20 min

Ingredients

- 4 cups (960 g) cooked jasmine rice, preferably day‑old and chilled
- 3 large eggs (approx. 150 g)
- 3 tbsp (45 ml) vegetable oil
- 3 cloves garlic, minced (about 0.3 oz (9 g))
- 1 small shallot, thinly sliced (about 1 oz (28 g))
- 3 tbsp (45 ml) fish sauce
- 1 tbsp (15 ml) soy sauce
- 1 tsp (4 g) palm sugar or light brown sugar
- 1 cup (100 g) Chinese kale or morning glory, chopped (substitute spinach)
- 2 green onions, sliced (about 20 g)
- 1/4 cup (15 g) cilantro leaves, chopped
- Lime wedges for serving
- Freshly ground black pepper to taste
- Optional: sliced fresh chili to taste

Instructions

1. Break the eggs into a bowl and beat lightly. Heat a wok or large skillet over high heat until very hot, add 1 tbsp (15 ml) oil, pour in the eggs, scramble quickly into soft curds, remove and set aside.
2. Add remaining 2 tbsp (30 ml) oil to the wok. Sauté the minced garlic and sliced shallot until fragrant and lightly golden, about 30–45 seconds.
3. Increase heat to high, add the chilled cooked rice and toss vigorously to separate grains and heat through, about 2–3 minutes.
4. Stir in the fish sauce, soy sauce, and palm sugar, tossing to distribute evenly. Taste and adjust seasoning with more fish sauce or a pinch of sugar if needed.
5. Return the scrambled eggs to the wok and fold through the rice. Add the chopped Chinese kale and toss until the greens are wilted but still bright, about 1–2 minutes.
6. Remove from heat, stir in sliced green onions and chopped cilantro, and finish with a grind of black pepper. Serve immediately with lime wedges and optional sliced chili.