Ramp and Asparagus Fried Cauliflower Rice
Using seasonal ramps and asparagus for this light weekday meal, the dish comes together quickly and beautifully, with a hint of ginger to bring out the earthy tones. Great with a variety of protein options as well!
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!