Travel to Mauritius with this Upside-Down Bowl, a classic reimagined to accompany women through perimenopause with indulgence and lightness. Traditionally a treat, we've transformed it into a complete nutritional ally.
Using black (or brown) rice provides a low glycemic index, essential for avoiding insulin spikes, while the combination of crunchy vegetables and protein (chicken or shrimp) ensures lasting satiety. The secret to this recipe lies in the apple cider vinegar and garlic,which work together to support your metabolism and heart health. Visually appealing, flavorful, and perfectly balanced, it's the ideal dish for a dinner that's kind to your figure without sacrificing enjoyment.
Ingredients
Preparation
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Rinse the rice under cold water until the water runs clear. Cook the rice according to the package instructions and set aside.
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In a bowl, mix the soy sauce, vinegar, oyster sauce and pepper. Set aside.
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Heat a little oil in a frying pan or wok. Add the garlic, onion, bell pepper, carrot, and zucchini. Sauté for about 10 minutes until the vegetables are tender. Remove them from the wok and set aside.
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In the same pan, sauté the chicken or shrimp in a little oil until cooked through. Add the sautéed vegetables and the prepared sauce. Let it simmer for a few minutes.
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In a small pan, cook the eggs sunny-side up (or an omelet if you prefer)
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If you have an omelet, take a bowl and start by placing a piece of omelet at the bottom. Then add the vegetable and chicken or shrimp mixture, and cover everything with a generous portion of cooked rice. If you have fried eggs, place them on top of the mixture after inverting the bowl.
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Place a plate over the bowl and gently invert it. Carefully lift the bowl to reveal a beautifully upside-down bowl of rice. Garnish with fresh cilantro and serve immediately.
Note
To maximize the "Mood", don't skip the egg! Rich in essential nutrients, it perfectly complements this bowl!
