Usually when you think of stir-fry, you think of everything all together in some fried rice. Some veggies, some onions, scrambled egg, sauce, and either pork or chicken or some seafood all in one big bowl of mush. So to do something a little different, I trying a new twist – stir-fry, deconstructed. Deconstructed means taking each main ingredient, and separating it out as a separate component in the dish. So here, I have the fried rice on the bottom, then the veggies, then an egg, then some parsley, then a pan-seared scallop.
Ingredients (for one serving):
1/2 cup cooked brown rice
1 scallion, chopped
2 tbs. garlic butter (you can make this by mincing garlic and mashing it up in softened butter – I make a stick worth at a time and just keep it in my fridge, actually I managed to do all this with just 1 tbs, but most of you will want 2)
soy sauce (1-2 tbs. here and there), minced ginger (1tbs.), cracked pepper (to taste)
1/2 cup stir fry veggies (whatever you choose, I have some peas, green beans, carrots, sprouts, and bok choy in mine)
some fresh herbs, I used parsley, cilantro works well here too
1. In a wok or skillet on high heat, put in half of the garlic butter, brown rice, and scallions, and add in some soy sauce (about a tablespoon), the ginger and pepper. Stir fry for a couple of minutes, then serve into your dish.
2. In same wok, add in your veggies and saute in leftover butter and flavors. I also added in a red chile to kick up the spice a notch. Stir fry until done, then top your fried rice.
3. Add some more garlic butter if needed, and crack your egg into the pan. Keep heat on high initially so that the egg’s shape cooks fast enough to form, then reduce heat a little bit and fry, sunny side up (I cover the egg with foil to help the yolk cook all the way through this way – you can flip it, but then it won’t look as pretty). Then use a spatula, lift egg and transfer to the top of your veggies. Rip off a bunch of fresh herbs and place on top of your egg.
4. Turn heat up to high, with the rest of the butter, and some soy sauce (the soy will caramelize), and pan sear your scallop. This means a minute or two on one side, then a minute or two on the other side. If your pan is hot enough, this should be all you need. It may be a little smoky in your kitchen from the pan searing. Place scallop on top of your fresh herbs.
5. Voila, stir-fry, deconstructed!