Vibrant Mauritian Magic Bowl with Fried Egg
Mexican · Organized from the video by School of Wok
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Ingredients
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Steps
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- 1
Prep the vegetables: slice spring onions, chopping the whites and greens separately. Finely chop garlic and ginger.
💡 The prep is key to high-speed cooking.
- 2
Prepare the remaining vegetables: cut carrots into thin matchsticks and roughly chop the pak choi into thick, chunky pieces.
💡 Thin carrots ensure everything cooks at the same time.
- 3
Prepare the protein: dice the chicken breast and halve the prawns lengthways.
💡 Halving prawns helps the dish stretch further.
- 4
Heat 2 tablespoons of vegetable oil in a wok. Add the garlic, ginger, and the white parts of the spring onions. Fry for about 1 minute until fragrant.
💡 A little salt can be added at the start to help release moisture from the onions.
⏱ 1 minute
- 5
Add the chicken to the wok and fry until it is practically cooked. Add the soy sauce, oyster sauce, and white pepper.
💡 Don't overcook the chicken; it will continue to cook with the other ingredients.
- 6
Add the shrimp soaking liquid (or fish sauce) to the pan. Cook until the liquid reduces by about half and the sauce thickens.
💡 The liquid should be reduced to intensify the flavor.
- 7
Add the carrots and pak choi to the wok. Pour in the cornflour slurry and 150ml of water. Stir until the sauce becomes glossy and thick.
💡 The cornflour slurry creates a lovely glossy coating for the vegetables.
- 8
Loosen the sauce with a bit of water if needed. Add the prawns and the green parts of the spring onions. Turn the heat off and let the prawns cook in the residual heat.
💡 The residual heat of the wok is enough to cook the prawns perfectly.
- 9
Fry the eggs in a separate pan to a sunny-side up consistency, ensuring the whites are fully set.
💡 Baste the top of the egg to cook the whites without flipping.
- 10
To assemble: layer the chicken and prawn mixture in a bowl, then add the cooked basmati rice on top. Carefully place the fried egg on top of the rice, then flip the entire bowl onto a plate.
💡 The egg is placed yolk-side down on the rice during the flip.
- 11
Garnish with chopped chives or spring onions.
💡 The egg should be delicate and the prawns perfectly curled.
Tips
- The white parts of the spring onions are used for the initial fry, while the green tips are added at the end.
- You can use leftover vegetables like cabbage or peppers to make the dish.
- Chicken thigh can be used instead of breast for more flavor and richness.
- The 'upside-down' method involves packing the rice tightly over the veg before flipping the plate.
This recipe was organized from the source video's transcript. Amounts follow what the video presents. Source: School of Wok on YouTube