Bol Renverse (translated as Upside Down Bowl) is a popular Mauritian dish with Chinese roots. It's really versatile. You can add any vegetables you want and you can use any meat that you want. I found recipes that used cabbage; I had chard. And the boys were reading about the religious breakdown of Mauritius and noted that Hindus don't eat beef while Muslims don't eat pork. So, we went with chicken.
2 C cooked sticky rice
3 chicken thighs, deboned, deskinned, and thinly sliced
1 Spring onion, trimmed and thinly sliced
4-5 shitake mushrooms, thinly sliced
1 bunch of chard, thinly sliced
3 carrots, cut into coins
1 egg per person
Cooking: (1) Make a stir-fry with all of the ingredients except the rice and eggs. Season with soy sauce and thicken, if desired, with a little bit of flour or cornstarch. (2) Beat the eggs with a splash of water or milk and cook into a flat omelette.
Now here's the fun part: assembling your bol...
1. In a small serving bowl, lay down a piece of fried egg.
3. Cover the mixture with rice. And gently press into the bowl to form a mold.