Entree: Mauritius – Northern Culinary Region – Bol Renversé (Mauritian inverted bowl of fried rice topped with an omelette and stir-fried meat and vegetables)

Serving Size: 4

Approximate Time

Prep 30 min

Cook 25 min

Total 1 hr

Ingredients

- 3 cups (570 g) cooked long-grain rice, cooled and preferably day-old
- 1 lb (454 g) boneless chicken thighs, cut into bite-size pieces
- 4 large eggs, approx. 200 g
- 3 tbsp (45 ml) vegetable oil, divided
- 2 tbsp (30 ml) sesame oil, divided
- 1 medium onion, thinly sliced, about 6 oz (170 g)
- 3 cloves garlic, minced, about 9 g
- 1 inch (2.5 cm) fresh ginger, minced, about 10 g
- 3 scallions, sliced, about 2 oz (60 g)
- 1 cup (150 g) frozen peas and carrots mix
- 1 cup (100 g) bean sprouts (optional)
- 3 tbsp (45 ml) soy sauce
- 1 tbsp (15 ml) oyster sauce
- 1 tsp (5 g) sugar
- 1 tbsp (15 ml) rice vinegar or white vinegar
- 1 tsp (5 ml) dark soy sauce or kecap manis for color (optional)
- Salt and ground white or black pepper to taste
- 1 tbsp (8 g) cornstarch mixed with 2 tbsp (30 ml) water for thickening sauce (optional)
- 1 small cucumber, thinly sliced for garnish (optional)

Instructions

1. If rice is not already cooked and cooled, cook 2 cups (360 g) uncooked rice according to package, spread to cool and refrigerate several hours or overnight.
2. Whisk 3 eggs with a pinch of salt and 1/2 tsp (2.5 g) pepper. Heat 1 tbsp (15 ml) vegetable oil and 1 tsp (5 ml) sesame oil in a nonstick skillet over medium. Make a thin omelette, cook until set, slide onto a plate and keep warm.
3. In a wok or large skillet heat 1 tbsp (15 ml) vegetable oil over high heat. Add chicken pieces and stir-fry until browned and cooked through, about 5–7 minutes. Remove and keep warm.
4. In the same wok add remaining 1 tbsp (15 ml) oil, sauté onion, garlic, and ginger until fragrant and translucent, 2–3 minutes. Add peas and carrots and stir-fry 2 minutes more.
5. Return chicken to the wok, add soy sauce, oyster sauce, sugar, rice vinegar, dark soy sauce if using, and sliced scallions. Toss to coat and simmer briefly. If a glossy sauce is desired, add cornstarch slurry and cook until slightly thickened.
6. Add cooked rice and remaining 1 tsp (5 ml) sesame oil to the wok. Stir-fry quickly, breaking up clumps, until rice is heated through and well combined with the sauce. Adjust seasoning with salt and pepper.
7. To assemble, pack hot fried rice firmly into a medium heatproof bowl or small mixing bowl. Place the omelette over the rice, then spoon the chicken and vegetable stir-fry on top of the omelette.
8. Place a serving plate over the bowl, hold firmly, and invert so the rice and toppings emerge onto the plate with the stir-fry now on top. Garnish with cucumber slices and extra scallions. Serve immediately.