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.


  1. 400g rice
  2. 500g chicken breast
  3. 4 tbsp oil
  4. 150g canned mushrooms
  5. 1 carrot, julienned
  6. 200g shrimp
  7. 1 bunch chinese leaves
  8. 2 tbsp oyster sauce
  9. 2 cloves garlic
  10. 1 tbsp Soy sauce
  11. 1 tsp cornflour
  12. Salt to taste
  13. Pepper
  14. 4 tbsp finely chopped shallots
  15. 4 eggs


For the dish

  1. Cut chicken breast into long strips
  2. Marinate chicken pieces with soy sauce and pepper for 30 minutes
  3. Cook the rice
  4. Drain and slice the mushrooms into fine pieces
  5. Cut the chinese leaves into thin strips
  6. Heat oil and add garlic until light brown, followed by chicken and stir fry until slightly golden brown
  7. In the same pan, stir fry the shrimp for 3 minutes
  8. Add mushrooms, chinese leaves, carrots, soy sauce and pepper
  9. Mix well and allow to cook for 3 to 5 minutes
  10. Mix the oyster sauce and cornflour in half a glass of water (or red wine) and stir until it dissolves
  11. Pour the above over chicken mixture and stir well until sauce thickens
  12. Remove from heat add the shallots
  13. 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

  1. 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
  2. Cover the bowls with a plate each
  3. Invert bowl contents on plates upside down so that the egg comes at the top
  4. Serve hot with chilli sauce
  5. Repeat for the remaining eggs

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