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Meat, Africa and overseas

Chicken rice bowl, vegetables and fried egg

This chicken rice bowl is a Mauritian dish for 4 people, ready in 40 minutes and rated easy, at about €3.10 per person. It layers packed rice, sautéed chicken with crisp vegetables, and a fried egg with a runny yolk on top. The trick is packing the rice firmly into the bowl, the only way to flip it in one motion without it collapsing.

Tonight we're headed to Mauritius with a turned out rice bowl, sautéed chicken and vegetables, and a fried egg on top.

Chicken rice bowl, vegetables and fried egg
Total time
40 min
Difficulty
Easy
Cost per person
€3.10
Calories per person
660 kcalcalculated by Kiloach, your weight coach
Season
Winter, Spring, Fall, Summer
The kids
They generally like it

This bowl plays on contrast, warm compact rice as the base, chicken still crisp from the pan with its vegetables, and a fried egg on top whose yolk spreads slowly over everything once you break it. Soy sauce and oyster sauce give the chicken a salty, slightly sweet edge, no extra seasoning needed.

It's a solid pick for a weeknight when you want something complete without spending hours on it. Kids tend to love the little show of flipping the bowl and poking the egg with a fork. You can just as easily serve it to guests on a casual Sunday night, more relaxed than a formal meal but just as satisfying.

The ingredients

4 people

Butcher

  • Chicken breasts 600 g

Pantry

  • Riceoften in the pantry 300 g
  • Soy sauce 4 tbsp
  • Oyster sauce 2 tbsp
  • Oiloften in the pantry 3 tbsp
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Chinese cabbage 0.5
  • Carrots 2
  • White mushrooms 200 g
  • Garlic 2 cloves
  • Fresh ginger 15 g

Dairy

  • Eggs 4

Allergens Gluten, Soy, Eggs, Mollusks

The step by step recipe

  1. Cook the rice in salted water, drain it and keep it warm. 12 min

    Rinse the rice before cooking, it will be stickier and hold together better in the bowls.

  2. Cut the chicken into strips and mix it with a tablespoon of soy sauce, minced garlic and ginger.

    Ten minutes of marinating is enough to add flavor, no need for longer.

  3. Slice the cabbage, cut the carrots into sticks and slice the mushrooms.

    Keep the vegetables fairly chunky so they stay crisp.

  4. Sauté the chicken over high heat in an oiled pan, then add the vegetables and the oyster sauce with the remaining soy sauce. 9 min

    Don't overcrowd the pan, or the chicken will steam instead of browning. Cook it in two batches if needed.

  5. Fry the eggs in another pan until the white is set and the yolk is still runny. 3 min

    A lid on for one minute sets the top of the white without hardening the yolk.

  6. Pack the rice into four bowls, top with the chicken and vegetables, turn each one out onto a plate and top with an egg.

    Run a knife along the bowl if the rice resists, it will slide out easily.

Our tips to get it right

  • Use a bowl with slightly flared sides rather than straight ones, the rice will hold its dome shape better and unmold more cleanly.
  • Cut the chicken and vegetables roughly the same size so they cook evenly and stay consistent once stacked in the bowl.
  • Pack the four bowls of rice right before plating, rice that cools too much packs poorly and holds together less well.

The variations

  • Swap the chicken for peeled shrimp, seared for barely two minutes so they stay tender.
  • For a vegetarian version, use firm tofu cubes browned in the pan instead of chicken, and pick a soy sauce with no fish trace.
  • For kids in a hurry, serve the rice, chicken and egg separately on the plate instead of turning out the bowl, the taste stays the same.

What to serve it with

  • Green tea or lemon water
  • A few slices of fresh chili
  • A cup of clear broth to start

Storage

Keep the chicken and vegetables and the rice in separate sealed containers for up to 2 days in the fridge. Reheat in a pan or the microwave and fry a fresh egg right before serving, it doesn't keep well once cooked.

Questions about this dish

Can you make this chicken rice bowl ahead of time?

You can cook the rice, chicken and vegetables ahead and store them separately in the fridge. Reheat them right before assembling and fry the egg at the last minute so the yolk stays runny.

Can you freeze this dish?

The chicken and vegetables freeze well for up to 2 months in an airtight container. Cooked rice also freezes fine, but the fried egg should always be made fresh.

What can replace oyster sauce?

You can use an extra tablespoon of soy sauce with a pinch of sugar instead, the flavor will be a bit less deep but still good. Some brands also sell a vegetarian oyster sauce.

How do you get the rice to hold its dome shape in the bowl?

The trick is to pack the hot rice firmly with the back of a spoon while it's still sticky. A slightly flared bowl and a knife run around the edge also help it release in one piece.

How long does it take to make a turned out rice bowl with chicken, vegetables and a fried egg?

Count 40 min in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a turned out rice bowl with chicken, vegetables and a fried egg?

About 660 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a turned out rice bowl with chicken, vegetables and a fried egg cost?

About €3.10 per serving, or €12.40 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten, soy, eggs, mollusks. Always check the labels of the products you buy.

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