Chicken fried rice
Make this really speedy meal when time is of the essence. It's ideal for using up left-over rice or chicken, too
Mauritian magic bowl (bol devire)
Serves 4
Easy
Prep:
Cook:
This is a recipe of Chinese-Mauritian origin and the magic lies in its theatrical upside-down reveal at the table
Skip to ingredients
- vegetable oilfor frying
- 1 medium carrotcut into matchsticks
- 100g chestnut mushroomssliced
- 250g pak choisliced
- 4 spring onionsfinely sliced
- 2 garlic clovesminced
- 3-4cm gingerminced
- 4 tbsp light soy sauce
- 3 tbsp oyster sauce
- white pepper
- 1 tbsp cornflour mixed with 200ml water
- 4 eggs
- 500g cooked basmati rice
Nutrition: per serving
- kcal406
- fat19g
- saturates3g
- carbs43g
- sugars5g
- fibre3g
- protein15g
- salt4.2g
Method
step 1
Heat 3 tbsp of the oil in a wok over medium-high heat. Stir-fry the carrot, mushrooms, pak choi and spring onions for 2 mins until they begin to soften. Add the garlic, ginger, soy, oyster sauce, white pepper and 30ml of water, and stir briefly.
step 2
Tip in the cornflour mixture, stir and cook until the vegetables are al dente and coated in a glossy gravy.
step 3
In a separate frying pan, heat a little oil and fry each egg until the edges are crisp and the yolks semi-soft. Baste the whites with oil to help them set.
step 4
For each serving, put one fried egg yolk-side down in a bowl. Spoon in the vegetable stir-fry. Top with a quarter of the rice, pressing down firmly.
step 5
Bring the bowl to the table, put a plate on top and quickly invert to reveal the egg on top of the rice and veg. Or, if you prefer, you can put the fried egg on top after unmoulding.
