Mauritian Upside-Down Rice Bowl (Bol Renversé) by @hervecuisine

40 min

4 servings

🍚

400 g

Cooked rice

🍗

2

Chicken breast

🧄

2 cloves

Garlic

🫚

Fresh ginger

🥢

3 tbsp

Soy sauce

🫗

1 tbsp

Sesame oil

🥚

4

Eggs

🥕

800 g

Vegetables

🐚

Oyster sauce

🌽

1 tbsp

Cornstarch

💧

Water

🧅

Spring onion

  1. Slice
    • Chicken breast

    Slice the chicken breasts into thin strips and set aside in a bowl.

  2. Marinate
    • Chicken breast
    • Garlic
    • Fresh ginger

    Marinate the chicken with the garlic, fresh ginger, soy sauce and sesame oil.

  3. Rest
    • Chicken breast

    Rest the marinated chicken in the fridge for about thirty minutes.

  4. Slice
    • Vegetables
    • Spring onion

    Thinly slice the vegetables (carrot, spring onion, chard-type leaves or Chinese cabbage or pak choy, asparagus).

  5. Sauté
    • Vegetables
    • Sesame oil
    • Water

    Sauté the vegetables with a little sesame oil, a little water and a little soy sauce.

  6. Add
    • Oyster sauce
    • Vegetables
    • Spring onion

    Add the oyster sauce to flavor the vegetables.

  7. Add
    • Cornstarch
    • Water
    • Vegetables

    Add the cornstarch diluted in water to give the vegetables a nice shine.

  8. Sear
    • Chicken breast

    Sear the chicken for about ten minutes.

  9. Place
    • Chicken breast
    • Vegetables
    • Spring onion

    Place the chicken in the bowl first, then mix in the vegetables.

  10. Top
    • Cooked rice

    Top with the rice and pack it down with the back of a spoon.

  11. Step

    Turn the bowl over onto a plate to form a dome.

  12. Place
    • Eggs

    Place the fried egg on top as the finishing touch.

Mauritian Upside-Down Rice Bowl (Bol Renversé) by @hervecuisine

40 min

4 servings

🍚

400 g

Cooked rice

🍗

2

Chicken breast

🧄

2 cloves

Garlic

🫚

Fresh ginger

🥢

3 tbsp

Soy sauce

🫗

1 tbsp

Sesame oil

🥚

4

Eggs

🥕

800 g

Vegetables

🐚

Oyster sauce

🌽

1 tbsp

Cornstarch

💧

Water

🧅

Spring onion

Preparation Steps

  1. Step 1/12

    Slice the chicken breasts into thin strips and set aside in a bowl.

    🍗Chicken breast
    🔪Knife
    🪵Cutting board
    🥣Bowl

  2. Step 2/12

    Marinate the chicken with the garlic, fresh ginger, soy sauce and sesame oil.

    🍗Chicken breast
    🧄Garlic
    🫚Fresh ginger
    🥢Soy sauce
    🫗Sesame oil
    🥣Bowl

  3. Step 3/12

    Rest the marinated chicken in the fridge for about thirty minutes.

    🍗Chicken breast

  4. Step 4/12

    Thinly slice the vegetables (carrot, spring onion, chard-type leaves or Chinese cabbage or pak choy, asparagus).

    🥕Vegetables
    🧅Spring onion
    🔪Knife
    🪵Cutting board

  5. Step 5/12

    Sauté the vegetables with a little sesame oil, a little water and a little soy sauce.

    🥕Vegetables
    🫗Sesame oil
    💧Water
    🥢Soy sauce

  6. Step 6/12

    Add the oyster sauce to flavor the vegetables.

    🐚Oyster sauce
    🥕Vegetables

  7. Step 7/12

    Add the cornstarch diluted in water to give the vegetables a nice shine.

    🌽Cornstarch
    💧Water
    🥕Vegetables

  8. Step 8/12

    Sear the chicken for about ten minutes.

    🍗Chicken breast

  9. Step 9/12

    Place the chicken in the bowl first, then mix in the vegetables.

    🍗Chicken breast
    🥕Vegetables
    🥣Bowl

  10. Step 10/12

    Top with the rice and pack it down with the back of a spoon.

    🍚Cooked rice
    🥣Bowl
    🥄Spoon

  11. Step 11/12

    Turn the bowl over onto a plate to form a dome.

    🥣Bowl
    🍽️Plate

  12. Step 12/12

    Place the fried egg on top as the finishing touch.

    🥚Eggs
    🍽️Plate

Composition

Ingredients

Types

Grains, Meat, Poultry, Vegetables, Spices, Condiments, Oils, Eggs, Seafood, Starches, Liquids

Ingredients

Cooked rice, Chicken breast, Garlic, Fresh ginger, Soy sauce, Sesame oil, Eggs, Vegetables, Oyster sauce, Cornstarch, Water, Spring onion

Notes

Chicken breast (sliced into thin strips, for marinating), Garlic (for the chicken marinade), Fresh ginger (a piece, for the chicken marinade, amount not given), Soy sauce (for the chicken marinade), Sesame oil (for the chicken marinade, a little, for cooking the vegetables), Eggs (fried), Vegetables (carrot, Chinese cabbage or pak choy, spinach, broccoli, asparagus, or whatever is on hand, thinly sliced), Oyster sauce (for the vegetables, amount not given), Cornstarch (diluted in water, added at the end of cooking to glaze the vegetables), Water (to dilute the cornstarch, and a little for cooking the vegetables), Spring onion (mentioned in the voice-over among the vegetables, amount not given)

Allergens

Gluten, Soy, Sesame, Eggs, Crustaceans, Molluscs

Dietetics

Dietary regimen

Dairy-Free, Nut-Free, High-Protein, Sugar-Free

Calories

480 kcal

Macro nutrients

Protein: 32g, Carbohydrates: 52g, Fat: 16g, Fiber: 5g, Sugars: 4g

Nutritional Information

Minerals

Iron: 2.5mg, Potassium: 650mg, Calcium: 90mg, Sodium: 950mg

Vitamins

Vitamin A: 350µg, Vitamin C: 25mg, Vitamin K: 60µg, Vitamin B6: 0.6mg

Preparation

Time Information

Preparation

30 minutes

Cooking

10 minutes

Overall

40 minutes

Difficulty

Level

Medium (2/4)

Steps

12 steps

Equipments

Utensils

Bowl, Knife, Cutting board, Spoon, Plate

Appliances

Stove, Refrigerator

Type

Type

Type Of Dish

Main Course

Occasions

Everyday Meal, Family Gathering

Origin

Source

Platform

instagram

Original Creator

@hervecuisine

Origin

Cuisine

Creole

Geographic

to inform

Various

Aspect

Texture

Tender, Saucy, Glossy

Flavors

Savory, Umami, Garlicky, Gingery

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

leftovers : 2 days (in an airtight container,store components separately from the fried egg if possible,reheat thoroughly before eating), freezer : 1 month (freeze the cooked rice, chicken and vegetables only (without the fried egg),thaw in the fridge before reheating)