Ramp Fried Rice

Ramps are one of the most delicious vegetables that come in season during spring, and this Ramp Fried Rice is the perfect way to use them!

Course Dinner, Lunch

Cuisine American, Asian, New American

Keyword basil, chives, ramps, red onions, rice, scallions

Prep Time 15

Cook Time 15

Servings

Calories 362kcal

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

https://wellandfull.com/2025/05/ramp-fried-rice/

Tried this recipe?Let me know @wellandfull or tag #wellandfull! :)