Magic Rice Bowl
A layer of rice is covered with a mix of chicken, shrimp, mushroom, chinese leaves and carrots in a thick sauce and topped with an egg.
Ingredients
- 400g rice
- 500g chicken breast
- 4 tbsp oil
- 150g canned mushrooms
- 1 carrot, julienned
- 200g shrimp
- 1 bunch chinese leaves
- 2 tbsp oyster sauce
- 2 cloves garlic
- 1 tbsp Soy sauce
- 1 tsp cornflour
- Salt to taste
- Pepper
- 4 tbsp finely chopped shallots
- 4 eggs
Instructions
For the dish
- Cut chicken breast into long strips
- Marinate chicken pieces with soy sauce and pepper for 30 minutes
- Cook the rice
- Drain and slice the mushrooms into fine pieces
- Cut the chinese leaves into thin strips
- Heat oil and add garlic until light brown, followed by chicken and stir fry until slightly golden brown
- In the same pan, stir fry the shrimp for 3 minutes
- Add mushrooms, chinese leaves, carrots, soy sauce and pepper
- Mix well and allow to cook for 3 to 5 minutes
- Mix the oyster sauce and cornflour in half a glass of water (or red wine) and stir until it dissolves
- Pour the above over chicken mixture and stir well until sauce thickens
- Remove from heat add the shallots
- In a separate pan fry eggs one by one in a little oil until slightly cooked - the egg yolk should be semi liquid
For serving
- Place one egg at the bottom of a bowl and add some of the chicken mixture on it. Fill the bowl to the top with some rice
- Cover the bowls with a plate each
- Invert bowl contents on plates upside down so that the egg comes at the top
- Serve hot with chilli sauce
- Repeat for the remaining eggs