Ramp–Fiddlehead Fried Rice Recipe | James Beard Foundation
Experience the freshness of fiddleheads and ramps in this unique fried rice recipe. Perfect for a limited-time spring treat!
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Cooking tools:
- Rice cooker
- Cast iron skillet
- Saucepan
- Pot
- Baking sheet
- Refrigerator
- Pepper mill
- Colander
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Wooden spoon
- Mixing bowl
- Stove
- Plate
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
- pepper
- 3 tablespoons seasoned rice wine vinegar, plus more for drizzling
- 4 large eggs, fried or poached
- Microgreens, for garnish (optional)
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