Main
Mauritian Upside-Down Bowl (Bol Renversé)
- Preparation time
- 45 min
- Servings
- 4 servings
Ingredients
- Rice — to buy400 g
- Pork — to buy300 g (émincé)
- Egg — to buy2
- Napa cabbage — to buy1/4
- Carrot — to buy1
- Spring onion — to buy3
- Soy sauce — to buy3 c. à s.
- Ginger — to buy1 petit morceau
- Garlic — to buy2 gousses
- Neutral oil — to buy3 c. à s.
- Oyster sauce — to buy1 c. à s.
- Salt — to buy1 pincée
Preparation
Cook the rice as usual and let it cool slightly (rice cooked the day before and chilled holds up even better in the pan).
Cut the pork into thin strips, the carrot into julienne and the Chinese cabbage into strips.
Heat 1 tbsp of oil in a wok, beat the eggs and make a thin omelette, remove it and cut into strips.
In the same wok, add a little oil and sear the pork over high heat for 3-4 minutes until well browned, set aside.
Sauté the garlic and ginger for 30 seconds, add the carrot and Chinese cabbage, and stir-fry for 2-3 minutes over high heat until still crunchy.
Add the rice, breaking up any clumps with the back of the spatula, then drizzle with soy sauce and oyster sauce, mixing well to colour every grain.
Return the pork and omelette strips to the wok, add the chopped spring onion, and mix for 1-2 minutes over high heat.
Pack everything into a bowl, then turn it out onto a plate to form a dome, and serve immediately.