Bol renvers\u00e9, or “upside-down bowl”, is a Sino-Mauritian dish of rice, stir-fried chicken and vegetables. You build it back to front in a bowl, then turn it out onto a plate. A fried egg goes in first, the filling and its sauce come next, and the rice goes on top. Lift the bowl and the egg sits on top, with the sauce running down into the rice. The three published recipes agree on the basics: rice, an egg, and a sauce of oyster sauce and soy sauce thickened with cornflour.<\/p>\n
The name describes how it is served. You fill the bowl in the opposite order to the way you eat: egg first, then the filling, then the rice, and finally you flip it all onto the plate. It belongs to Sino-Mauritian cooking, like mine frit<\/a>. None of the published recipes dates the dish, so it is best not to pin a precise history on it.<\/p>\n In a restaurant on the island, you are often asked whether you want the normal or the “special” version. The special version adds prawns to the chicken, Chinese sausage and vegetables.<\/p>\nIngredients for 2 people<\/h2>\n
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