I never understood why people liked cold Chinese food until I came to America. This recipe originally came from Bon App. It’s super easy, and truthfully I like to substitute the vegetables for what I have in the fridge. Yes, dumpling.
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
1⁄2 serrano chile, thinly sliced
1 1⁄2-inch piece ginger, peeled, grated
1 large egg, beaten to blend
3 cups leftover cooked rice or other grain
1⁄2 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
4 Olive Oil–Basted Fried Eggs (for serving)
Cut ramp bulbs in half and slice greens into 1” pieces.
Heat 2 tablespoons of 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.
Divide fried rice among plates. Top each with a fried egg and shower with remaining ramp greens.
OR - put in the fridge and eat it in the morning, like we do at Flamingo.