Spring Veggie Fried Rice with Ramps + Kimchi

Spring veggie fried rice with ramps and kimchi, naturally vegan and gluten-free.

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.

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}}

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

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Comments

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

  3. 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

  4. 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.

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

  7. 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!

  10. 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!

  11. 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!)

    xx

  12. 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 :)

  15. 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!

  17. 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!

  19. 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.

  22. 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

  26. 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!

  29. 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.

  30. 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.

  33. 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.

  34. 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!

  35. 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.

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

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

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

  59. 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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