Entree: Mauritius – Southern Culinary Region – Bol Renversé (Rice topped with stir-fried meat and vegetables then inverted and finished with an omelette or fried egg)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 15 min

Additional 10 min

Total 50 min

Ingredients

- 2 cups (370 g) long-grain white rice, uncooked
- 4 cups (960 ml) water for cooking rice
- 1 lb (454 g) pork tenderloin, thinly sliced (can substitute chicken)
- 3 tbsp (45 ml) light soy sauce
- 2 tbsp (30 ml) oyster sauce
- 1 tbsp (15 ml) dark soy sauce or additional light soy (optional, for color)
- 1 tbsp (15 ml) granulated sugar or brown sugar
- 1 tbsp (15 ml) sesame oil
- 3 tbsp (45 ml) vegetable oil, divided
- 1 medium onion, thinly sliced
- 2 cloves garlic, minced
- 1 tbsp (15 g) fresh ginger, minced
- 1 medium carrot, julienned, approx. 3 oz (85 g)
- 1 cup (70 g) shredded cabbage
- 1/2 cup (75 g) frozen peas, thawed
- 2 stalks green onion, sliced on the diagonal
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water (slurry)
- 4 large eggs, approx. 200 g total
- 1 tbsp (15 ml) soy sauce for eggs
- Salt and freshly ground black pepper to taste
- 1 tbsp (15 ml) rice vinegar or white vinegar
- 1 tsp (5 ml) toasted sesame seeds for garnish (optional)

Instructions

1. Rinse the rice until water runs clear. In a medium pot bring 4 cups (960 ml) water to a boil, add 2 cups (370 g) rice and a pinch of salt, reduce heat to low, cover and simmer 15–18 minutes until water is absorbed; remove from heat and keep covered.
2. In a bowl toss the sliced pork with 1 tbsp (15 ml) soy sauce, 1 tbsp (15 ml) sesame oil and 1 tsp (4 g) sugar; let sit 10 minutes while preparing vegetables.
3. Heat 1 tbsp (15 ml) vegetable oil in a large skillet or wok over high heat. Add the marinated pork and stir-fry until just cooked and lightly caramelized, about 3–4 minutes. Transfer pork to a plate.
4. Add another 1 tbsp (15 ml) vegetable oil to the wok. Sauté onion, garlic and ginger until fragrant and translucent, about 2 minutes. Add carrot and cabbage and stir-fry 2–3 minutes until tender-crisp.
5. Return the pork to the pan, add the remaining 2 tbsp (30 ml) soy sauce and oyster sauce, rice vinegar, sugar, and the cornstarch slurry. Stir and cook until sauce thickens and coats the meat and vegetables, about 1 minute. Stir in peas and green onions, season with salt and pepper to taste, then remove from heat.
6. In a nonstick skillet, heat remaining 1 tbsp (15 ml) vegetable oil over medium heat. Beat the 4 large eggs with 1 tbsp (15 ml) soy sauce and a pinch of pepper; pour into the pan to make a thin, large omelette (or cook as 4 individual fried eggs if preferred). Cook until set but not browned.
7. To assemble: lightly oil four small bowls. Divide the cooked rice evenly among the bowls and press down gently to compact. Spoon the pork and vegetable stir-fry atop the rice, smoothing the top.
8. Place the omelette over each bowl, then carefully invert each bowl onto a plate, tapping to release the rice dome topped with stir-fry and omelette. Garnish with toasted sesame seeds and extra sliced green onions.
9. Serve immediately; provide soy sauce at the table for additional seasoning if desired.