Ramps are one of the most delicious and highly sought-after vegetables that come in season during spring. This easy, seasonal Ramp Fried Rice is the perfect way to use them up! Made with ramps, scallions, chives, and a touch of basil, this is a perfect quick weeknight meal or packable lunch!
As I wrote in my Ramp Butter recipe post, ramps are one of my favorite spring vegetables! Here in New England, we’re so lucky to have ramps readily available during this time of year. And what better way to highlight them than in an allium-y fried rice?
In this recipe, you cook ramps with scallions, chives, red onion, snap peas, and basil for a rich, savory base. Then, you season the rice simply with salt, pepper, shoyu (or soy sauce), and shichimi togarashi (if you have it). It’s quick, easy, and pays off in delicious flavor! I know you’ll love this one, enjoy!
For more allium-y, spring recipes, try my Chive Pesto, Chive Blossom Vinegar, or Charred Scallion Ranch (a personal favorite of mine)!
Ramp Fried Rice
Ingredients
The Fried Rice
- 2 Tbsp Avocado Oil
- 6 Ramps
- 1 1/2 Cups Sugar Snap Peas
- 1/4 Red Onion diced
- 2 Scallions sliced
- 1/4 Cup Chives finely chopped
- 2 Cloves Garlic minced
- 1/4 Tsp Salt
- Black Pepper to taste
- 4 Cups Cooked Rice
- 1/2 Tsp MSG see notes
- 1/4 Cup Shoyu or soy sauce
- 1/2 Tbsp Shichimi Togarashi see notes
- 1/8 Cup Fresh Basil or about a small handful, chopped
The Eggs
- 2 Eggs
- 1/4 Tsp Salt
- Black Pepper to taste
- 1/2 Tbsp Avocado Oil
Instructions
- To begin, prep all of your veggies. To prep the ramps, wash them thoroughly then dry them. Cut off the tendrils growing out of the white end of the ramps and discard. Then, cut the white ends into slices. Once you hit the leaves, carefully slice each leaf in half lengthwise, then chop into small pieces.
- Prep the chives, scallions, red onion, and basil by finely chopping, then prep the garlic by finely mincing. Set aside.
- To prep the eggs, crack both into a small mixing bowl, then add in the salt and pepper. Whisk vigorously until eggs are totally combined. Set aside.
- Preheat your wok or large frying pan to medium-high heat. Add about 2 tbsp of avocado oil. Once the oil is hot, add in all of the veggies EXCEPT the garlic and basil, then stir fry with a spatula for about 3-4 minutes until veggies are softened and staring to brown a little.
- Then, add in the garlic, mix, then season the veggies with salt and pepper. Stir well.
- Add in the cooked rice, breaking up any clumps with your spatula. Add in a little more avocado oil if the rice is sticking to the pan. Mix the rice and veggies thoroughly. Cook until the rice is steaming – that means it's ready for the next step.
- Reduce heat to medium-low. Using your spatula, move the fried rice out of the way until you've made a circular nook at the center of the pan where the bottom of the pan is exposed. Add in 1/2 tbsp avocado oil. Once the oil is hot, add in the eggs and scramble them, about 1-2 minutes, until eggs are fully cooked.
- Turn off the heat and mix the eggs into the rice. Then, add in the shoyu (or soy sauce), shichimi togarashi, and MSG (if using), and fresh basil. Stir until all of the rice is mixed with the seasonings.
- Serve rice hot, and enjoy!
Notes
- MSG is not bad for you!! That is a myth that has been debunked over and over. Many foods naturally contain MSG, which is the source of umami flavor.
- This recipe is ideal for leftover rice. I don’t recommend using freshly-cooked rice for this, because it contains too much moisture. However, if you must use freshly-cooked rice, let it cool completely before adding to the stir-fry, so as much steam as possible evaporates.
- You can get shichimi togarashi on Amazon (affiliate link) or in Asian grocery stores. It’s a super delicious Japanese seven-spice, and it’s perfect to add on top of takeout as well!
- If you can’t find ramps, double the scallions and garlic in this recipe to replace them.
- Soy sauce will work just fine in this recipe instead of shoyu (Japanese-style soy sauce).
Nutrition
Ramp Fried Rice FAQs
What are ramps?
Ramps, or Allium tricoccum, are wild members of the allium family. Often referred to as wild leeks, spring onions, or wild garlic, they are not botanically any of these things! Ramps have broad green leaves and a scallion-like stalk that ends in a small bulb. They are found naturally in the deciduous forests of New England, the Eastern Seaboard, and in some states directly west of New England.
What do ramps taste like?
In my opinion, ramps taste like scallions and garlic had a baby, but with a distinctly herbal note that’s hard to describe. Similar to scallions, ramps have a white bulb and green leaves, both of which taste slightly different. The herbal flavor is more concentrated in the greens, while the bulb is more onion-y.
Where can I get shichimi togarashi?
You can buy Japanese seven spice at Asian grocery stores, or on Amazon here (affiliate link)!
P.S.
For more plant-forward recipes, dinner parties, and New England lifestyle inspiration, be sure to follow along on Pinterest, Instagram, and TikTok! If you make a recipe, please tag me in the photo and use the hashtag #wellandfull so I can see! I love seeing your creations!
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