Bol renversé

It is a really versatile dish, you can add any vegetables you want and you can use any meat of your choice. I used chicken only here, but back home, it is common to use all kinds of mushrooms along with fried cubed tofu or shrimps. You can also use green peppers, cucumber,onions or bamboo shoots. Like I said, you can add as many vegetables or meat as you want. I kept this recipe quite simple and easy to make, but you could do with the vegetables at hand too.

Ingredients:
2 cups hot cooked rice
1 medium chicken breast cut in medium strips
4-5 shiitake mushrooms soaked in warm water and sliced
1 medium carrot, peeled and cut in thin slices
leaves of 3-4 baby bok choy
1 fried egg per serving

Seasonings:
A1 tbsp light soya sauce
1/2 tsp msg (optional)
1 tbsp wine
1/2 tsp cornflour

B1 tsp cornflour
1 tbsp oyster sauce
1 tsp wine

Steps:
Preparing the “filling”:
1. Mix ingredients A with the chicken strips and let marinate for 5-10 minutes.
2. Heat wok over medium heat and add 1 1/2 tbsp oil.
3. Add marinated chicken and stir-fry until well cooked. Remove and keep.
4. In the same wok, add mushrooms and stir fry until cooked. They should shrink a bit in size. Remove and keep.
5. Add 1/2 tbsp oil to the wok and let heat for 1 minute. Add the carrots and cook until tender. They shouldn’t take too long to cook if you cut them thinly.
6. Add baby boy choy leaves, and stir-fry for about 2-3 minutes.
7. Add the cooked chicken and mushrooms. Mix.
8. Mix all the ingredients from B together and pour over the vegetables/chicken mixture to thicken the sauce. Remove.

Making the Bol Renverse:
1. In a small serving bowl, add one fried egg.
2. Add about 1-2 tbsp of the vegetable-chicken “filling” to it.
3. Add some cooked rice over it.
4. Cover with a flat dish.
5. Place one hand on top of the flat dish and hold the bowl with the other hand. Do a 180 degrees rotation with your hands to quickly invert the bowl onto the dish.
6. Remove the bowl carefully and enjoy your typical Mauritian Bol Renverse (upside down bowl)!