How to make Selina Periampillai’s sunny-side-up egg, chicken and pak choi rice bowl

Selina Periampillai says bol renversé – a creole term meaning upside-down-bowl – is a theatrical Mauritian dish.

It’s pretty simple but get it right and you’ll be rewarded with the unveiling of a perfect dome of rice, topped with chicken, vegetables and a golden egg.

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Nutrition Facts

Sunny-side-up egg, chicken and pak choi rice bowl

Amount Per Serving

Calories 545 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 8g50%

Cholesterol 212mg71%

Sodium 944mg41%

Potassium 810mg23%

Carbohydrates 67g22%

Fiber 4g17%

Sugar 5g6%

Protein 30g60%

Vitamin A 5225IU105%

Vitamin C 30mg36%

Calcium 112mg11%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

Sunny-side-up egg, chicken and pak choi rice bowl

It’s all about the egg dripping through the rice

Cook Time20 minutes mins

Course: Lunch, Main Course

Cuisine: Mauritian

Servings: 4

Calories: 545kcal

Author: Selina Periampillai

Equipment

• Large wok
• Frying pan

Ingredients

• 250 g basmati rice
• 2 tbsp vegetable oil
• 1 onion finely chopped
• 2 garlic cloves finely chopped
• 2.5 cm piece of fresh root ginger peeled and finely chopped
• 1 carrot cut into thin matchsticks
• 125 g shiitake mushrooms sliced
• 130 g baby corn chopped
• 300 g chicken breast cut into strips, then halved
• 200 g pak choi trimmed, stalks cut diagonally into thin slices, leaves torn
• 2 tbsp light soy sauce
• 1 tbsp oyster sauce
• 1 tsp fish sauce
• 1 tsp cornflour mixed with 150ml water
• 1 tbsp olive oil
• 4 eggs
• 3 tbsp finely chopped chives
• chilli paste to serve

Method

• Firstly soak the rice for 30 minutes in cold water (or wash a few times until the water runs clear). Drain well. Cook your basmati rice according to the packet instructions.
• Place all your prepared vegetables and the chicken on a large plate, so everything is ready to add to the wok.
• Place a large wok over a high heat and add the vegetable oil. Once the oil is hot add in your onion, garlic and ginger and, using a metal spoon or spatula, keep stirring the ingredients in the pan to avoid burning. Fry for one to two minutes.
• Tip in the carrot, mushrooms, corn and chicken strips, give that all a good mix together and cook for two minutes while stirring. Next goes in the pak choi, which will wilt down eventually. I use all of it, even the white harder ends, which retain a nice crunch when cooked.
• Create the base of the sauce by adding the soy, oyster and fish sauces into the wok and give them a good stir. Pour in the cornflour water mixture – this will thicken it all up and result in a glossy, light brown liquid.
• Turn the heat down to a medium simmer, cover and gently cook for 10 minutes until the chicken is cooked throughout and the corn and carrots are softened, but still retain a slight crunch. Set aside.
• In the meantime, fry the eggs. Heat the olive oil in a frying pan on a medium-high heat and crack in the eggs, one at a time. Cook for around four minutes, taking care not to break the yolks, then turn off the heat and let them sit for one minute.
• Take four medium-sized bowls, one per person, and begin to layer up your magic bowl. First divide the chicken and vegetable mixture into each bowl, then divide the rice equally and gently press down so you can’t see any of the chicken mixture.
• Take a dinner plate and get ready to invert your bowl (this is the trick). Place the plate over your bowl and, holding the plate securely, flip it over (so the bowl is upside down on your plate). Gently lift up the bowl to unveil your bol renversé, and carefully place an egg on the top. Scatter with chives and add chilli paste on the side.

Nutrition

Calories: 545kcal | Carbohydrates: 67g | Protein: 30g | Fat: 18g | Saturated Fat: 8g | Cholesterol: 212mg | Sodium: 944mg | Potassium: 810mg | Fiber: 4g | Sugar: 5g | Vitamin A: 5225IU | Vitamin C: 30mg | Calcium: 112mg | Iron: 3mg

The Island Kitchen: Recipes From Mauritius And The Indian Ocean by Selina Periampillai is published by Bloomsbury.

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