Cooked - Fried Rice With Spring Vegetables And Fried Eggs

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Home Pricing Community My Recipes

Home Pricing Community My Recipes

Fried Rice With Spring Vegetables And Fried Eggs

4.0

1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated

2 tablespoons vegetable oil, plus more for drizzling

1 small shallot, thinly sliced

½ serrano chile, thinly sliced

1 ½-inch piece ginger, peeled, grated

1 large egg, beaten to blend

3 cups leftover cooked rice or other grain

½ bunch asparagus, sliced into 1-inch pieces on a diagonal

1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed

1 tablespoon (or more) white or regular soy sauce

4 Olive Oil–Basted Fried Eggs (for serving)

Cut ramp bulbs in half and slice greens into 1" pieces. 2. Heat 2 Tbsp. oil in a large nonstick skillet over medium-high. Cook ramp bulbs, shallot, chile, and ginger, stirring occasionally, until fragrant and just softened, about 2 minutes.
Add beaten egg and stir to break up; cook just until set, a matter of seconds.
Add rice; toss everything together, then let cook without disturbing until rice begins to crisp, about 1 minute.
Add asparagus, peas, and three-quarters of ramp greens and toss, breaking up rice as needed. Cook until vegetables are softened, about 4 minutes.
Add soy sauce and toss to coat. Give it a taste; you may want to add a little more soy sauce.
Divide fried rice among plates. Top each with a fried egg and shower with remaining ramp greens.

Course🍽️Main Course

DietsPescaterian🥛Dairy-free...

Category🍚Fried Rice

CuisineAsian

Occasions🥐Brunch📆Everyday

Season🌸Spring

DifficultyEasy ⏰ 20m

Created 68 weeks ago

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