Ramp and Asparagus Fried Cauliflower Rice
Look no further for a great way to bring those wild ramps and asparagus to life! A delicious way to celebrate the spring’s flavors, brought to the forefront by fresh ginger.
Choosing a grain. This dish provides a lot of versatility in the framework for your vegetables. Cooking fried rice with traditional grains, I find it easier to use leftover, or at least cold, rice, as it holds flavor better and does not over cook as easily. For this particular dish, I had an abundance of cauliflower rice on hand, and was trying to embrace the full veggie feel (or maybe just swimsuit season…), so took a stab using this for my ‘grain’ instead, knowing that I may be sacrificing some of the absorption that you gain with rice. While yes, the cauliflower did not soak up the seasoning as well, I found that it gave way to the ramp and asparagus to be the star, which was very welcomed, and I did not miss the rice at all.
The incredible edible still reigns. As I was leaving my foraging excursion, ramps in tow, I passed a great local stand offering organic farm eggs. Of course-pulled over. Since this dish is all about the natural flavors and bringing forth the essence of each one, having a bland egg from the store just seemed incongruent. Eggs are such a great protein source with many added benefits, and highlight the vegetables well here, so a quality egg just made sense. Cracking open the deep orange of these eggs, and the added richness they provided, really brought the whole plate together. Whether or not you have access to farm eggs, I would highly encourage seeking out a free-range or higher caliber egg if able-you really will taste the difference!
Have an abundance of ramps or asparagus? Check out more uses here:
Ramp and Shiitake Mushroom Soup
Roasted Cauliflower and Garlic Ramp Soup
With so many varieties to fried rice, I’d love to see the concoctions you come up with-please share!
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Ramp and Asparagus Fried Cauliflower Rice
Equipment
- Large Skillet
- Kitchen knife
Ingredients
- 1 tbsp Olive Oil
- 1/4 cup Sliced Onion
- 1 clove Garlic
- 1 cup Broccoli Slaw
- 1 tbsp Soy Sauce or Amino Acid
- 1 tsp Fresh Ginger
- 1/2 cup Vegetable Broth
- 1 bunch Fresh Ramps (about 3 inch diameter bunch)
- 1 bunch Fresh Asparagus (about 8 medium spears)
- 2 cups Cauliflower Rice You could use any grain or grain substitute here
Instructions
- Heat oil in skillet, and add onion, garlic, ginger, and bottom half of ramps, sliced in 1/4 inch diagonal pieces. Cook on low heat until flavors start to meld together and vegetables become soft.
- Add asparagus spears, sliced diagonally in about 1 inch pieces, broccoli slaw, and soy sauce, stirring frequently. When vegetables are slightly tender, pour in the broth and allow a slow simmer, giving the ingredients a chance to marinate together.
- In a separate skillet, cook your cauliflower rice (or grain of choice) until starting to become slightly crispy. Add in two beaten eggs and scramble together, turning heat to low. Do not overcook the eggs.
- Cut the top half of the ramps into 1/2 inch pieces and stir into the vegetable mixture before combining the rice and egg mixture to the vegetables. Stir all together and on low hot, place a lid to blend flavors.
- In rice skillet, cook remaining eggs to your liking for garnish, and serve atop a plate of the vegetable mixture. Variations could include sautéed shrimp, chicken, tofu, or simply more egg if you are looking to increase protein. If using rice or another grain, this recipe works great if rice is already prepared-great for leftover, cold rice!
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