This dish layers savoury ingredients like marinated meat or mushrooms with sticky rice, flipped onto a plate to reveal an eye-catching, perfectly moulded shape. The contrast of tender rice and rich, saucy toppings creates a satisfying bite. It’s a simple yet visually striking dish, ideal for showcasing how traditional flavours can be elevated through creative plating and textures. Plus, it’s fun and easy to make at home.
The origin of the Upside Down Sticky Rice Bowl, or Lo Mai Fan, is deeply rooted in Chinese cuisine, particularly from Southern China.
Upside Down Sticky Rice Bowl
The appeal of cooking an Upside Down Sticky Rice Bowl lies in its presentation and flavour combination. This dish layers savoury ingredients like marinated meat or mushrooms with sticky rice, flipped onto a plate to reveal an eye-catching, perfectly moulded shape.
Ingredients
- 1.5 Cups Glutinous or Long Grain Rice
- 220 g Chicken Breast cut into bite size pieces
- 1 carrot cut into bite size pieces
- 1 Small Head of Broccoli cut into bite size pieces
- 1 Onion cut into bite size pieces
- 1 Cup Mushrooms halved
- 1 Thumb size piece of Ginger sliced
- 2 tbsp Oil
- 2 to 3 tbsp Oyster Sauce
- 1 tbsp Light Soy Sauce
- 1/2 tbsp Chicken Powder
- Pinch of Salt
- Pinch of White pepper
- Pinch of Sugar
- 2 Cups water
- 3 tsp Corn flour mixed in 2 tbsp water to make a slurry
Instructions
- Begin by washing your rice and draining it, then add 3 cups of water and boil until water has been absorbed, switch off the heat, add a lid and allow to steam for 10 to 15 minutes.
- Now place your carrots and broccoli into boiling water and once tender, drain.
- Heat your wok along with the oil, one hot add your onions and ginger and cook until fragrant.
- Now add your chicken, stir fry for 3 minutes or until nearly cooked.
- Now add the remainder of the ingredients except the corn flour slurry, once boiling add in your tender vegetables.
- Allow to cook for 1 more minute on high, give your corn flour slurry a mix and slowly add to thicken your sauce remembering to stir as you add.
- Remove from heat.
- Place a portion of the chicken into the bottom of your serving bowl, top with rice and pat down.
- Now carefully flip the bowl over onto a serving plate and remove the bowl.
Video
Nutrition
Calories: 295kcal | Carbohydrates: 16g | Protein: 23g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 56mg | Sodium: 2463mg | Potassium: 759mg | Fiber: 2g | Sugar: 6g | Vitamin A: 5106IU | Vitamin C: 7mg | Calcium: 53mg | Iron: 1mg
