When you've got leftover rice and seemingly no groceries
2 tablespoons vegetable oil, plus more for drizzling1 ½-inch piece ginger, peeled, grated½ bunch asparagus, sliced into 1-inch pieces on a diagonalRecipe Preparation
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.
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