Ramp–Fiddlehead Fried Rice Recipe | James Beard Foundation

Ingredients

• 2 cups rice (ideally black rice, but brown will work too)
• 4 tablespoons olive oil, divided, plus more for drizzling
• 6 ramps or scallions, sliced (greens, bulbs, and all)
• 3/4 pound fiddleheads or asparagus, blanched and cut into 1 1/2-inch pieces
• Salt and pepper
• 3 tablespoons seasoned rice wine vinegar, plus more for drizzling
• 4 large eggs, fried or poached
• Microgreens, for garnish (optional)