Bol Renversé The Upside Down Rice And Fried Egg with Chicken Chop Suey Recipe

This easiest delicious Bol Renversé recipe which is adapted from Chinese chicken chop suey recipe. In this recipe I have used only few ingredients and a beautiful shiny mirror egg. A very popular recipe in Mauritius. This recipe is a lazy meal but tasty which you can have it at no time if you have the ingredients at home.

Ingredients needed to fulfill your hot and delicious Bol Renversé for 2 persons

1 Chicken Breast ( take out the filet and thinly slice in length)

1 tbsp mushroom sauce

1/2 cup chopped processed mushroom

2 eggs

1 small carrot thinly sliced in round shape

1 tbsp of processed green peas

1 tbsp of processed sweetcorn grains

1 tsp garlic and ginger paste

2 tbsp cornflour

1 tbsp sugar

1 cup of Basmati long grain rice

salt and pepper to taste

Note: ( You may add scallions, Tom pouce leaves, prawns and pepper if you want a much more flavorful dish)

Method

Take a thick sauce pan, add your clean rice which you have to wash for several times then double the amount of water and let soak for 30 minutes. Now add more water to fully fill the sauce pan. Bring to the boil, then turn the heat all the way down to the lowest heat possible for 10-15 mins and no need to cover the pan. Turn off heat as you see the rice is soft and fluffy and do not over cook. Drain the rice well and let rest while you prepare your chop suey sauce.

In a deep frying pan, turn on heat on high, add a thin layer of vegetable oil, wait until the oil is a bit hot then add the chopped chicken slices and a pinch of salt. Cook slightly until the chicken is no more pink and turn white. Rapidly take out from pan and place in a medium bowl with a deep bottom. Heat the chopped mushroom a little bit in the same oil that you have fried the chicken slices.
Add the mushrooms, carrots, green peas and sweetcorn grains, ginger and garlic paste, sugar and salt together with the chicken slices. Add mushroom sauce, cornflour and 1 cup of water. Stir well and let marinate for 15 minutes. Now pour the mixture into your deep frying pan and let cook on low to medium heat until the carrot slices are a soft and the sauce started to thicken. 

Mold the cooked rice by placing it in a bowl as shown in picture, press slightly the top

Invert the bowl and you will get a nice shape of an upside down rice

Fry only one side of each egg, do not beat the eggs.

Garnish with the chop suey sauce and add your egg on the top! Sprinkle some black pepper on top