April 20, 2015 59

Spring Veggie Fried Rice with Ramps + Kimchi

Spring Veggie Fried Rice with Ramps + Kimchi | @withfoodandlove

You may have noticed that last week I didn’t post a new recipe and that I wasn’t very active on social media. There was a tragic loss of life in my family, one that hit me like a ton of bricks. I’m still recovering and I will probably feel the sting of this for a very, long, time. I’m not ready to talk about it, I’m not sure I ever will be on this platform. But for now, the show must go on, as they say – heavy heart and all. This week I have a new spring inspired, ramp-filled, veggie fried rice recipe for you. Also, I’m keeping the words short and sweet because, it’s Monday, my brain is spent, it’s really late as I type this and I haven’t eaten dinner yet. I think those are all qualifiers for an essential list. So here are some things/recipes/links that make me happy and provide ample inspiration for this big beautiful giant life we have the privilege of living with the people we love.

The photography on Sarah’s latest post, has me feeling full.

Brooke, has some words on the Impostor Syndrome that are definitely worth checking out.

Shelly’s rhubarb + strawberry muffins are screaming spring, and I love it.

Elenore is bringing it with these powerful porridges, breakfast three ways you guys.

I just got the My New Roots cookbook in the mail and it is a beaut – you need to have this in your life.

Also, I got my hands on Erin’s new cookbook, more on this one soon…

And, this little guy and this little guy should be arriving any day now, yay for cookbooks!

Michael Pollan he’s so great, and he’s got some stuff to say about organic food/farming/eating and we should all listen up.

I’ve got an interview up on Cordella Magazine, I talk about failure + food + other stuffs like how I was picked on for being a fat kid.

And a gentle reminder {shameless plug} that there’s 10 days left to vote for your favorites {including me} in the Saveur Blog Awards.

Spring Veggie Fried Rice with Ramps + Kimchi | @withfoodandlove

Spring Veggie Fried Rice with Ramps + Kimchi | @withfoodandlove

Spring Veggie Fried Rice with Ramps + Kimchi | @withfoodandlove

This spring veggie fried rice is packed with local produce – ramps you guys, finally! Ramps, if you are unfamiliar, are a pungent combination of spring onions and garlic and you can eat the whole thing, so you’ll want to chop up the entire bulb and leafy green. Now ramps are seasonal {early spring only} and regional, so you might not be able to find them where you live. If you are left rampless you can use some thinly sliced shallots and handful of spinach. It won’t be exactly the same, but it’ll definitely do.

Also, this recipe uses  some of the tastiest, freshest, spiciest kimchi I’ve ever had courtesy of MM Local – a Colorado/Pacific Northwest based company, that harvests and packages locally grown produce at the peak of their ripeness. Then, they ship their small-batch products to you! And, their food is really incredible, every glass jar is packed with flavor and the quality is top-notch, I’m not just saying this, I really mean it. I’ve tried their kraut, kimchi, tomatoes and pears and nothing disappoints.

MM Local is rad enough to give away {to one of you} a 3 pack of live-fermented foods. To enter, head over to their site and check out their products. Drop me a comment below and tell me what you’d love to try. Contest is open until noon CT on April 29, 2015; winner will be notified via email + winner must live in the continental United States.

Good luck you guys — this giveaway is a major score!

Spring Veggie Fried Rice with Ramps + Kimchi | @withfoodandlove

Spring Veggie Fried Rice with Ramps + Kimchi | @withfoodandlove

Spring Veggie Fried Rice with Ramps + Kimchi | @withfoodandlove

Spring Veggie Fried Rice with Ramps + Kimchi {print me!}

Notes: if your rice is already cooked, this recipe will only take about 10 minutes to make. I love this fried rice as is, vegan style, but you could totally scramble in an egg. Be sure to keep the temp low after you’ve added in your kimchi, you don’t want to destroy its healthy bacteria. And, if you want to know more about the benefits of eating fermented foods, Jenny’s post is a good place to start.


  • 2 tablespoon olive oil
  • large bunch ramps, chopped {or 1 shallot thinly sliced + handful spinach}
  • 1 small bunch of asparagus, cut into bite sized pieces
  • 1 cup fresh or frozen peas
  • 1 1/2 cup long grain brown rice
  • 1 tablespoon tamari or liquid aminos
  • 1/4 cup kimchi {store bought or homemade}
  • sesame seeds to garnish

In a large saute pan or wok heat the olive oil on low-medium heat. Saute the ramps for 1 minute, then toss in the asparagus and peas and cook for about 5 – 7 minutes until the veggies are bright green and almost browning. If you are using frozen peas, add these after the asparagus is cooked halfway through.

Then add in the tamari and cooked rice, and toss to combine thoroughly. Then add in the kimchi and cook on low until heated all the way through. Serve with sesame seeds, enjoy.

{{this giveaway is closed}}

This post is sponsored by MM Local Foods; all opinions are my own.

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59 Responses to "Spring Veggie Fried Rice with Ramps + Kimchi"

  1. Reply


    April 20, 2015 at 10:24 PM

    I’m so sorry for your loss.

    All the products on MM Local Foods’ website look delicious – especially the hot sauce and daikon kimchi!

  2. Reply


    April 20, 2015 at 10:31 PM

    Without question – the pears with rosemary. The thought of those made me go all dreamy eyed :)

  3. Reply


    April 21, 2015 at 1:18 AM

    Ramps! Yay! Finally got my hands on some at the market last week and can not wait until tomorrow to get more! Might just have to whip up some of this fried rice because I do love a good kimchi. The flavors here are fantastic. Thank you also for sharing that Micheal Pollan article, I hadn’t seen that one and I always love reading what he has to say. Wishing you courage and a strong heart, Sherrie. xo

    • Reply


      May 3, 2015 at 10:20 PM

      Thank you Jodi, I appreciate your words, xo!

  4. Reply


    April 21, 2015 at 1:22 AM

    Yum! I’m always looking for things to have kimchi with and this is such an awesome combination of flavours and textures. Can’t wait to try.

  5. Reply

    Dana S

    April 21, 2015 at 5:26 AM

    daikon kimchi!

  6. Reply


    April 21, 2015 at 8:35 AM

    I love the idea of putting kimchi in fried rice! I’d love to try their spicy mustard!!

  7. Reply


    April 21, 2015 at 8:40 AM

    So so sorry to hear about the loss :(. Wish you courage…

    This recipe looks so good, I have been craving kimchi ad polenta lately, but rice and kimchi sounds like the perfect combination! Thank you!

    • Reply


      May 3, 2015 at 10:22 PM

      Thank you so much Natalia, xo!

  8. Reply

    Rebecca @ Strength and Sunshine

    April 21, 2015 at 9:38 AM

    The red cabbage sauerkraut!

  9. Reply


    April 21, 2015 at 10:58 AM

    Yum! Pickled beets, kimchi, kraut, its hard to choose just one to try!

  10. Reply


    April 21, 2015 at 11:23 AM

    It is so very hard to lose a loved one. Please accept my sympathies.

    The Spicy Mustard, Dill E Beans, and Rye-style Kraut look amazing. Actually it all does.

    Take care!

    • Reply


      May 3, 2015 at 10:23 PM

      Thank you for your words Karla, xo!

  11. Reply

    Brooke @ Chocolate + Marrow

    April 21, 2015 at 12:47 PM

    Sherrie, I’m so sorry for your loss. It’s never easy to lose someone you love and the waves of sadness, anger, and grief that follow suck big time to say the least. Please know that I’m sending giant hugs and love your way.

    Second, thank you so much for the link love. I’m so glad to know others found value in my words.

    Finally, I’m overjoyed that you’ve posted a recipe including ramps. I’ve been reading up on them for the last few weeks because I’ve wanted to try my hand with them. This fried rice seems like it will be the perfect introduction. (See? I told you you make me wanna eat my veggies!)


    • Reply


      May 3, 2015 at 10:23 PM

      Thanks Brooke, I appreciate your words my friend — all my love, see you soon!

  12. Reply


    April 21, 2015 at 12:49 PM

    I’ve been hearing about this company and want to try one of everything! If I had to choose just one, though, I think I’d have to go with the hot sauce :)

  13. Reply

    Alison H.

    April 21, 2015 at 12:56 PM

    I would love to try the Classic Daikon!

  14. Reply


    April 21, 2015 at 1:44 PM

    the spicy mustard and the red cabbage!

  15. Reply


    April 21, 2015 at 2:23 PM

    I’d love to try the peaches (though it looks like they are sold out) or the pears with rosemary. The daikon kim chi looks amazing too. Yum!

  16. Reply


    April 22, 2015 at 7:00 AM

    OMG my mouth is watering right now!!

  17. Reply


    April 22, 2015 at 8:27 AM

    I coudn’t wait longer and we made it today. We used black rice and in place of kimchi, sauerkraut + i added some garlic, but it was so delicisous! Thank you for this recipe!

    • Reply


      May 3, 2015 at 10:18 PM

      Oh yay, so happy you enjoyed it Natalia!

  18. Reply


    April 22, 2015 at 9:01 AM

    We love daikon radish, would love to try it. Thanks for giveaway.

  19. Reply


    April 22, 2015 at 11:48 AM

    I would love to try their Simply Kraut. I’m a huge sauerkraut fan!

    So sorry to hear about your loss. Praying for peace and comfort for you and your family.

    • Reply


      May 3, 2015 at 10:19 PM

      Thank you Elizabeth, xo!

  20. Reply

    aida mollenkamp

    April 22, 2015 at 12:24 PM

    I’m so sorry about your loss, dear! Lots of lovely, happy thoughts from the West Coast!

    • Reply


      May 3, 2015 at 10:24 PM

      Thanks friend, xo xo !!

  21. Reply


    April 22, 2015 at 5:21 PM

    Spicy kale. green chili, and spicy mustard – YUM!

  22. Reply

    Shelley @ sevengrams

    April 22, 2015 at 8:48 PM

    This dish screams Spring, and I can’t wait to try it out. Nothing beats getting lost in the kitchen, when ones head and heart feel heavy. My heart goes out to you Sherrie, and wishing you nothing but strength through this hard time. xx

    • Reply


      May 3, 2015 at 10:25 PM

      Aww I appreciate your words Shelley, xo!

  23. Reply

    Saghar S. {Lab Noon}

    April 23, 2015 at 7:00 AM

    Dear Sherrie, I’m so sorry for your loss, be strong.
    I am so glad I found you in Saveur blog awards. Love your blog. and this dish is sooo good!

    • Reply


      May 3, 2015 at 10:17 PM

      Thanks for your words Saghar, looking forward to NYC this June, xo!

  24. Reply


    April 23, 2015 at 10:21 AM

    Rye-Style Kraut!

  25. Reply


    April 23, 2015 at 3:42 PM

    The hot sauce sounds delicious!

  26. Reply


    April 23, 2015 at 9:45 PM

    First thing—I’m really sorry to hear about your loss. I’ve experienced some major losses in my family in the past few years too, so I can imagine how you’re feeling.

    The giveaway looks fantastic! I’ve been meaning (but failing) to work more fermented foods into my diet. This would be such a great way to kickstart that effort :). The kale and daikon both look amazing, as does the red cabbage (which brings back great memories of some time spent in Prague, some years back). Thanks for your wonderful blog!

    • Reply


      May 3, 2015 at 10:17 PM

      Aww thank you Beth, xo!

  27. Reply


    April 23, 2015 at 10:47 PM

    spicy kale kim chi every day for the rest of my life!!

  28. Reply


    April 24, 2015 at 10:12 AM

    beautiful recipe! i’d love to try their red cabbage kraut :)

  29. Reply


    April 24, 2015 at 12:26 PM

    really sorry to hear things have been hard, but your perspective on living and loving what we have in life is so spot on.

    this recipe looks delicious. i love fried rice and this version with it’s spring ingredients is just tantalizing!

    i’ve never heard of live-fermented mustard?! how cool. i would definitely try that.

    • Reply


      May 3, 2015 at 10:17 PM

      All my love Libby, thanks for your words, xo!

  30. Reply

    jaime : the briny

    April 24, 2015 at 2:45 PM

    peace and love to you and your family in your time of loss.

    live fermented everything, yes pls. i’m all about the rye style kraut or the chile verde … or the mustard! probably the mustard. but more like all of them. yes.

  31. Reply

    Liz @ Floating Kitchen

    April 25, 2015 at 9:12 AM

    Oh ramps! One of my favorite treasures of spring time. So sorry to hear of your loss. Sending you virtual hugs.

    • Reply


      May 3, 2015 at 10:25 PM

      Virtual hug right back!!

  32. Reply


    April 25, 2015 at 5:29 PM

    Ooo, I’d love to try the classic daikon!

  33. Reply

    Lily | Kale & Caramel

    April 25, 2015 at 8:51 PM

    Sherrie. My goodness. What to even begin to say here, except that I know the heavy taste of grief in my mouth and my heart so very well, and I’m deeply, deeply sorry for your loss. Time. That is all. (My mother died when I was 24, and it was at least five years before life began to seem somewhat in color again. It comes. Slowly.)

    Saying anything about your post now feels trivial, but I will say this: The graceful lines of those ramps are perfection. Also—I recently tried my hand at making kimchi for the first time! I need a few more experiments, but it was wildly fun. Somehow fermenting veggies seems like a good thing to do while grieving. Doctor’s orders. Sending love from LA.

    • Reply


      May 3, 2015 at 10:16 PM

      Thanks for your kind words Lily, all my love!

  34. Reply

    Catherine Jackson

    April 25, 2015 at 9:30 PM

    I am so sorry for your loss. My family went through a hard loss about a year ago. This is such a challenging time, but we grew closer as a family because of it!

    Thank you for this amazing recipe and giveaway! I am very jealous that you have ramps. I cannot seem to find them where I am! I am a sucker for anything pickled or fermented though! I absolutely love spicy pickled vegetables, kraut, and kimchi! I also love mustard. All of these products look amazing! I think I want to try the Daikon Kimchi first though!

    • Reply


      May 3, 2015 at 10:18 PM

      It is true, moments like this definitely have the power to bring people together. Thanks for your words Catherine, xo!

  35. Reply

    Sarah L

    April 25, 2015 at 9:54 PM

    I’ve tried a few of the MM products before and they’re delicious! I love kimchi, so I’m interested in trying the Spicy Kale version. The Green Chile sauerkraut also looks delicious! Ooh…I’d also like to try the Curried Beets…there are too many products that look great.

  36. Reply


    April 26, 2015 at 2:37 AM

    im eyeing the red cabbage sauerkraut!

  37. Reply


    April 26, 2015 at 2:44 AM

    Aw, I adore fried rice and kimchi. Your green spring version is a (healthy + vegan) stunner! x Lisa

  38. Reply

    Kelly D

    April 26, 2015 at 8:46 PM

    I would like to try the Simply Kraut.

  39. Reply

    Kristina N.

    April 27, 2015 at 10:09 AM

    Oh gosh, this company sounds amazing. I would love to try the spicy mustard and the daikon kimchi.

  40. Reply


    April 27, 2015 at 11:45 AM

    I would like to try the live kraut rye style

  41. Reply


    April 27, 2015 at 6:12 PM

    My husband would LOVE the Live Kraut – Rye-Style Kraut or even the Live Kraut – Simply Kraut
    I think the Live Kim Chi- Classic Daikon sounds great!
    Thanks for a chance to win!

  42. Reply


    April 28, 2015 at 3:23 PM

    Never had Kim chi before but throw the words spicy and kale after anything and I’ll give it a try.

  43. Reply


    May 5, 2015 at 9:40 PM

    I never though about kimchi and fried rice, but looks delicious. I definitely have to try it.

  44. Reply


    May 16, 2015 at 1:09 PM

    I’m took a look at the website you got be kimchi from but I did not see whether or not they used traditional Korean fermentation techniques for their kimchi. It looks like there isn’t any fish sauce in it though. I make my own kimchi and am obsessed with Korean food and I think it’s important for readers to know that most kimchi they buy at most stores is going to have fish sauce in it. Most Korean vegetable dishes are not actually vegetarian at all. I make my kimchi both ways and you can substitute fish sauce for soy sauce.
    It just blows my mind when someone vegetarian or vegan is chomping down on kimchi they bought from the Korean supermarket and I’m like, did you read the ingredients?
    Anyway, I love your blog!

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.