Since then I have learned to love them. They are kind of a cross between garlic and scallions, although someone told me they are a wild version of leeks. I find them to be less pungent than onions or garlic and so have felt comfortable using them liberally. The green part of a ramp is not only mild in flavor, but tender enough to be used like any green vegetable. In my most recent creation of fried rice they were almost as abundant as the swiss chard.
I have relied on fried rice as an easy weeknight quick dinner fix for years now. It’s hard to screw it up and it can incorporate a variety of leftovers. I tend to put in less rice than I’ve seen in fried rice from Chinese restaurants, and I add more eggs and vegetables.
RECIPE: RAMP FRIED RICE W/ MOSTLY VEGETABLES
2 cups chopped swiss chard (or any heavy green), including stems
1 cup chopped ramps, white and greens
1 cup chopped carrots
1 cup frozen peas (defrosted)
2 cups cooked brown rice
3 eggs, lightly beaten
2 tablespoons tamari
1 tablespoon sesame oil
1 teaspoon fish sauce
Saute the vegetables, starting with carrots, since they require the most time, followed by the ramps. Add the swiss chard and after the vegetables soften add the peas and the rice and stir. Sprinkle the tamari, oil and fish sauce and immediately stir in. You can add pepper, but the tamari usually adds enough salt to this dish. Lastly, create a little hollow in the mixture in the middle of the pan and pour in the eggs. Let them sit for about 30 to 60 seconds and then scrape up any cooked parts and mix it all together while some of the egg is still raw. I like cooking the eggs in that way so that there are some bits of egg, but so the egg also serves as a binder for the rice and vegetables.
Fried Rice is one of those dishes I forget about and often remember just in the nick of time before I freak out about not knowing what to make for dinner. It’s definitely one of the meals on the List of Food Ideas I’ve been keeping this year to help me remember and keep track of stuff I like to cook and eat.