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Fried Rice with Vegetables

 

• 1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
• 1 tablespoon (or more) white or regular soy sauce
• 4 eggs (for serving)

Instructions

 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.

Black Noodles

     

• 3 cups chopped green leaf lettuce (about 1 head), plus whole leaves for serving
• 2 cups mung bean sprouts
• 3 scallions, thinly sliced
• ½ cup fresh cilantro leaves with tender stems
• ¼ cup chopped unsalted, roasted peanuts
• Freshly ground white pepper

Instructions

 Combine garlic and ½ cup oil in a small saucepan and cook over medium-low heat until bubbles form around garlic. Continue to cook until garlic is golden brown and oil is fragrant, 10–15 minutes. Remove from heat and let cool. Discard garlic and transfer garlic oil to a large bowl; set aside.

  Meanwhile, heat remaining ½ cup oil in a medium skillet over medium-high heat. Add bread and cook, tossing constantly, until bread is golden brown and crisp, about 5 minutes. Transfer croutons to paper towels; season with salt.

  Cook noodles in a large pot of boiling salted water according to package instructions, separating strands with a fork or chopsticks as they cook. Drain and immediately rinse with cold water. Drain well, add to bowl with garlic oil, and toss to coat.

 Add lime juice and soy sauce to noodles and toss to coat; season with salt and ground chile (you may not use all of it). Add celery, lettuce, and bean sprouts and toss.

 Top noodles with scallions, cilantro, peanuts, and croutons, season with pepper, and serve over whole lettuce leaves.

Ingredients

• 6 garlic cloves, smashed
• 1 cup vegetable oil, divided
• 3 ounces baguette, sliced into ½” pieces (1½–2 cups)
• Kosher salt
• 12 ounces dried thin rice noodles (not vermicelli) or 20 oz. fresh rice stick noodles
• ¼ cup fresh lime juice
• ¼ cup Thai sweet soy sauce
• 1 dried bird chile, ground
• 4 celery heart stalks with leaves, chopped

Ingredients

• 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

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