While I was in Mauritius, I enjoyed the delicious food, which combined Indian, Chinese and French cuisines. This recipe for bol renversé reminds me of a similar dish that I had at Taste of Asia in the Phoenix Mall in Mauritius. That version was made with egg noodles, and I made this one with rice. It’s basically a stir-fry with rice or noodles and an egg on top. The specific way of serving the dish gives it the name which in French means upside down bowl. You make it by putting an egg in the bottom of a bowl, adding stir-fry and then noodles and rice. Next, pack it down a little, and then put a plate on top and flip it over. Hopefully, it holds its bowl shape and you can serve it.
Ingredients
3 chicken breasts
Salt and pepper to taste
1 Chinese cabbage
2 carrots
1 box button mushrooms (about 200g)
3 garlic cloves, minced
2 Tbsp + 1 Tbsp vegetable oil
200g white rice, cooked as per package instructions
3 Tbsp soy sauce
1-2 Tbsp oyster sauce
1 Tbsp corn starch
2 Tbsp water
4 eggs
Instructions
First cut the chicken breasts into small pieces and add the salt and pepper. Next chop the cabbage. Then slice the carrots in rounds, a few millimetres thick. Soak the mushrooms in hot water. Then drain the mushrooms, and cut in thin slices. Peel and mince the garlic cloves.
In a wok, heat 2 Tbsp oil over medium and then cook the chicken slices. Then add the vegetables and garlic. Stir-fry for a few minutes until vegetables are cooked.
In a small bowl, first dissolve the corn starch in the water and then add the soy and oyster sauces. Mix well then add to the wok. Cook and stir for a further 3 minutes.
Next, in a separate frying pan, heat the oil over medium. Then fry each egg and set aside.
Put each egg at the bottom of a bowl and then fill the bowl halfway with some of the stir fry mixture. Finally, fill the rest of the bowl with rice. Then invert the whole bowl onto a plate and serve hot.
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