Known as bol renversé or ‘inverted bowl’, the Magic Bowl is a striking dish from Mauritius. The meal is composed in a bowl, initially with a sunny-side-up egg and a serving of noodles or rice, and then turned over to reveal a polished dome topped with the egg. This fascinating plate can often be discovered in Chinese restaurants and cafes dispersed around the Mauritian isle. At your table, the bowl is carefully flipped to unveil a mound of rice.
The rice is exquisitely flavoured with soy sauce and a variety of vegetables, reminding me of bibimbap – one of my most cherished Korean dishes. Bibimbap consists of similar constituents but is prepared in a wide, shallow bowl with stir-fried vegetables, kimchi, protein and rice, all garnished with an egg. When mixed together, the runny yolk serves as an appetising sauce.
This go-to Mauritian dish is not only great for making the most of leftovers but also an effective way to include a plentiful amount of veggies in your meals. Different types of proteins such as tofu, prawns, chicken or pork can be used as per liking.
Despite the long winter, our hens have been productive, laying their eggs and appearing like miniature replicas of their dinosaur ancestors. Come spring, their happiness seems to enhance, and double-yolked eggs are a frequent surprise – a treat my children thoroughly enjoy. Having our own chickens has increased my appreciation for eggs. Also, feeding them leftover kitchen scraps significantly reduces our food wastage.
Below are a few tips from Lilly’s kitchen for the Magic Bowl:
– Leftover rice should be cooled quickly and eaten within a day. For reheating, add a dash of water and allow it to steam for about five minutes until thoroughly hot.
– Stir-fries are an excellent way to use leftover chicken or pork. Freeze and label the cut meat for future use.
– Prepare and chop vegetables ahead of time for quick stir-frying.