Entree: Mauritius – National Cuisine – Bol Renversé (Upside-Down Bowl)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Total 45 min

Ingredients

- 3 tbsp (45 ml) neutral oil, divided
- 12 medium shrimp, peeled and deveined, approx. 8 oz (225 g)
- 8 oz (225 g) boneless chicken breast, thinly sliced
- 4 cups (about 800 g) cooked day-old jasmine rice
- 4 large eggs (approx. 200 g)
- 1 small yellow onion, finely chopped (about 100 g)
- 2 cloves garlic, minced (about 6 g)
- 1 cup (150 g) frozen peas and diced carrots, thawed
- 3 scallions, sliced (white and green parts separated)
- 2 tbsp (30 ml) light soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 ml) dark soy sauce or a dash for color (optional)
- 1/4 tsp (0.5 g) ground white pepper
- 1 tsp (5 g) granulated sugar
- 1 tsp (5 ml) sesame oil
- For the sauce/gravy: 1 cup (240 ml) chicken stock, 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water, 1 tbsp (15 ml) light soy sauce, 1 tsp (5 ml) oyster sauce
- Salt to taste
- Fresh cilantro or fried shallots for garnish (optional)

Instructions

1. Whisk the eggs lightly with a pinch of salt and a pinch of sugar; heat 1 tbsp oil in a nonstick skillet over medium-high and make a thin omelette (about 8–9 inches / 20–23 cm). Slide onto a plate and set aside.
2. Heat 1 tbsp oil in a large wok or skillet over high heat. Stir-fry the shrimp until just opaque, 1–2 minutes; remove and set aside.
3. Add remaining 1 tbsp oil, stir-fry the sliced chicken until cooked through and lightly browned, 3–4 minutes; remove and set aside with the shrimp.
4. In the same wok, add a little more oil if needed and sauté the chopped onion whites and garlic until fragrant and translucent, about 1–2 minutes. Add the thawed peas and carrots and cook 1–2 minutes.
5. Add the cooked rice, breaking up any clumps, then stir in soy sauce, oyster sauce, dark soy (if using), white pepper, sugar, and sesame oil. Toss vigorously until rice is evenly seasoned and heated through.
6. Return the shrimp and chicken to the wok along with the scallion whites; toss to combine and adjust seasoning with salt or more soy as needed.
7. For the sauce/gravy: heat chicken stock in a small saucepan to a simmer, stir in soy and oyster sauce, then whisk in the cornstarch slurry and cook until glossy and slightly thickened, about 1–2 minutes. Keep warm.
8. To assemble the bol renversé, press a mound of the hot fried rice mixture firmly into a deep, heatproof bowl. Lay the thin omelette over the top of the rice, then invert a serving plate over the bowl and carefully flip so the rice and omelette release onto the plate with the omelette on top.
9. Slice or tear the omelette to reveal the filling, drizzle the warm brown sauce over the inverted bowl, garnish with chopped scallion greens, cilantro or fried shallots if desired, and serve immediately.