Here is a recipe that springs us forward from our cold winter into spring!

With a nice, light, fried rice with spring vegetables and fried eggs, this recipe incorporates the use of vegetables that are in season that you can buy from your local farmer’s markets and local grocery stores! If you’re planning to start or maintain a meat-free lifestyle (which is great to consider as it helps reduce harm on our environments), this recipe is a great step towards that.

Make this dish and share with the people you love!

Fried Rice with Spring Vegetables and Fried Eggs – from Bon Appetit


  • 1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated
  • 2 tablespoons vegetable oil, plus more for drizzling
  • 1 small shallot, thinly sliced
  • ½ serrano chile, thinly sliced
  • 1 ½-inch piece ginger, peeled, grated
  • 1 large egg, beaten to blend
  • 3 cups leftover cooked rice or other grain
  • ½ bunch asparagus, sliced into 1-inch pieces on a diagonal
  • 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
  • 1 tablespoon (or more) white or regular soy sauce


  • Cut ramp bulbs in half and slice greens into 1″ pieces.
  • Heat 2 Tbsp. oil in a large nonstick skillet over medium-high.
  • Cook ramp bulbs, shallot, chile, and ginger, stirring occasionally, until fragrant and just softened, about 2 minutes.
  • Add beaten egg and stir to break up; cook just until set, a matter of seconds.
  • Add rice; toss everything together, then let cook without disturbing until rice begins to crisp, about 1 minute.
  • Add asparagus, peas, and three-quarters of ramp greens and toss, breaking up rice as needed.
  • Cook until vegetables are softened, about 4 minutes. Add soy sauce and toss to coat. Give it a taste; you may want to add a little more soy sauce.

Divide fried rice among plates. Top each with a fried egg and shower with remaining ramp greens.

Recipe was originally posted on Bon Appetit by Chris Morocco.

Click the link below to view additional nutritional content.

Content submitted by students of NRC185: Team 7 of the Natural Resources Conservation department at University of Massachusetts, Amherst!

Recipe Stats:

  • Servings: 4