Spring Veggie Fried Rice with Ramps + Kimchi

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.

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 {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.

Ingredients:

• 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}}

[hr]

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