{recipe} Ramp Fried Rice w/ Mostly Vegetables

Ramps entered my consciousness only a couple weeks ago, thanks to fellow blogger and farmers market master Jillian who suggested I pick some up as part of my first CSA share of the year.

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.


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.


11 Comments Add yours

  1. I’ve never heard of them, but they look delicious. I shall try and find some, but interesting veg is hard to come by here… What a lovely recipe, nice and healthy – delicious 🙂

  2. Alexis says:

    Thanks! And yes, you should definitely try to locate some ramps. I don’t know how I never noticed them before this year.

  3. Ona says:

    Thank you for re-introducing these to me! I once read about “ramps” in a non-fiction story about a family trying to survive in a country where war was prevalent. They mentioned these ramps and finding them to cook with their game.

    I thought they were more like weeds (like dandelions), but apparently you can can them at a store? Looking forward to giving this a shot.

  4. Michelle says:

    Our ramp season was so fleeting this year. I’ll have to save this idea for next year. Thanks.

  5. I found them at the Honest Weight Food Coop both this year and last. Last year I cooked them with pasta. This year I got more and pickled some. I also cooked them with eggs as well as potatoes. Especially delicious since they are only available once a year.

  6. Alexis says:

    Ona, I love the idea of ramps being something you would kind of scavenge to create a meal with. And Vickie I love the idea of pickling them. Michelle – too bad the season is so short, but maybe a preserving process like pickling would be a good option to extend their use in future seasons.

  7. Suzanne says:

    I am making this tonight subbing calcot for the ramps & adding in some shitake mushrooms & some fiddleheads…our ducks are laying eggs like there’s no tomorrow so the eggs will be extra rich. This looks like an amazing dinner. Thanks so much for this post!

  8. Jennifer says:

    This spring was my first time being introduced to them and I sautéed them with swiss chard, lots and lots of fresh garlic, sea salt and extra virgin olive oil. Mixed in with some organic artisan pasta from the Schenectady Greenmarket. So good!

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