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Mauritian Bol Renversé (Upside-Down Bowl) with rice, vegetables, chicken, sausage, and an egg on top.
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Mauritian Bol Renversé (Upside-Down Bowl)

A recipe for Mauritian Bol Renversé (Upside-Down Bowl) from the cookbook, This is a Book About Rice! This comforting meal layers rice with a sauce-coated meat and vegetable mixture and a fried egg to finish.
Course Main
Cuisine Mauritian
Keyword Africa, African, bok choy, chicken, egg, Mauritian, Mauritius, mushroom, poultry, rice, sausage
Prep Time 15 minutes
Cook Time 10 minutes
0 minutes
Total Time 25 minutes
Servings 4 Servings

Ingredients

  • 2 tablespoons plus 2 teaspoons (40 milliliters) vegetable oil
  • 14 ounces (396 grams) sliced boneless chicken thighs
  • salt and freshly ground black pepper
  • 3 Chinese sausages sliced
  • 6 shiitake mushrooms sliced
  • 1/2 carrot sliced
  • 6 baby corn sliced

Stir-Fry Sauce:

  • 5 tablespoons plus 1 teaspoon (80 milliliters) oyster sauce
  • 2 tablespoons plus 2 teaspoons (40 milliliters) light soy sauce
  • 2 tablespoons plus 2 teaspoons (40 milliliters) Chinese cooking wine
  • 10.5 ounces (300 grams) bok choy chopped
  • 2 cups plus 4 teaspoons (500 milliliters) chicken stock or water
  • 2 tablespoons (16 grams) cornstarch mixed with 2 tablespoons + 2 teaspoons (40 milliliters) water

To Serve:

  • 4 large eggs fried sunny-side up
  • 4 cups plus 3 tablespoons (660 grams) cooked jasmine rice

Instructions

Start the stir-fry:

  • In a wok, heat the oil over high heat, then add the sliced chicken.
  • Season with salt and black pepper, then stir-fry until browned, 2 to 3 minutes. Remove the chicken from the wok and set aside.
  • Add the sliced sausages to the wok and stir-fry for 30 seconds.
  • Add the shiitake mushrooms, carrot, and baby corn, and stir-fry to crisp up the edges, 1 to 2 minutes. Add back the cooked chicken.

Make the stir-fry sauce:

  • Add the oyster sauce, light soy sauce, and cooking wine to the wok. Mix well to combine, then add the bok choy and chicken stock.
  • Cover with a lid and bring to a boil. Once boiling, remove the lid and lower the heat.
  • Stir in the cornstarch mixture to thicken the sauce, making sure to cook for a further 2 minutes. Remove from the heat.

Assemble the rice bowl:

  • Carefully place a fried egg, yolk side down, in each medium-sized rice or soup bowl.
  • Fill each bowl about halfway with the stir-fry and sauce, followed by the cooked rice.
  • Gently flatten the rice, then invert onto a plate.