Shelina Permalloo’s Magic Bowl (Bol Renversé)

For the stir-fry

2 tablespoons vegetable oil

2 spring onions, sliced (whites and greens separated)

2 garlic cloves, finely chopped

1 thumb-sized piece of ginger, finely chopped

100g chicken breast, diced

100g raw king prawns, halved lengthways

1 carrot, cut into matchsticks

1 head pak choi, roughly chopped

The Sauce

2 tablespoons light soy sauce

2 tablespoons oyster sauce

½ teaspoon white pepper

1 tablespoon fish sauce (or reserved soaking liquid from dried shrimp)

2 teaspoons cornflour mixed with 2 tablespoons water

150ml water

To Assemble

300g cooked basmati rice

2 eggs

Chopped chives or spring onions, to garnish

PREPARATION

COOKING

1. Heat the vegetable oil in a wok over a high heat. 

2. Add the spring onion whites, garlic and ginger and stir-fry for about 1 minute until fragrant.

3. Season with a small pinch of salt before adding the chicken.

4. Stir in the light soy sauce, oyster sauce, white pepper and fish sauce.

5. Cook until the chicken is almost cooked through and the sauce has reduced slightly.

6. Add the carrot and pak choi, stirring continuously for 1–2 minutes.

7. Pour in the cornflour slurry and cook until the sauce becomes glossy and lightly thickened.

8. Add the water to loosen the sauce, taste and adjust the seasoning if required.

9. Stir in the prawns and the spring onion greens, then switch off the heat. Cover the wok and allow the residual heat to gently cook the prawns for 2–3 minutes.

To Assemble the Magic Bowl

1. Fry the eggs sunny-side up until the whites are just set but the yolk remain runny.

2. Place one fried egg, yolk-side down, into each serving bowl.

3. Spoon the chicken, prawns, vegetables and sauce over the egg.

4. Pack the cooked rice firmly on top, pressing it down gently.

5. Place a serving plate over the bowl and carefully invert in one confident movement.

6. Lift away the bowl to reveal the upside-down rice bowl with the egg sitting on top.

7. Garnish with chopped chives or spring onions.

To Serve

Serve immediately while the egg yolk is still runny. Break the yolk into the glossy stir-fry before mixing everything together.

School of Wok Tips • Preparation is everything: Once the ingredients are chopped, the stir-fry comes together in just a few minutes. • Use residual heat for the prawns: Adding them at the very end keeps them juicy and prevents overcooking. • Don't overcook the chicken: Remove it from the heat while still tender—the residual heat will finish the cooking. • Pack the rice firmly: Compressing the rice helps the bowl hold its shape when turned out. • The egg is the showpiece: Fry it just until the white is fully set while keeping the yolk beautifully soft. • A great fridge-clearer: Leftover vegetables such as cabbage, peppers or broccoli all work well in place of the pak choi.