Fiddlehead Fried Rice

 

1 cup prepped Ostrich fern fiddleheads

2-4 cups leftover rice–whatever you have

Chopped vegetables of your choice

2-3 T. oil such as canola or sunflower

2-3 cloves garlic minced

1 tsp. peeled ginger minced

Soy sauce or tamari sauce

1 or 2 eggs

 

Prep the fiddleheads and chop some vegetables. I like to use shredded carrot, chopped celery or bok choy, and red pepper. Broccoli, asparagus, or other Chinese vegetables are also good. Just don’t overpower the fiddleheads so they can be the star of the dish. In a wok or cast iron pan, heat 2-3 T. oil. Add 2-3 cloves minced garlic and about 1 T. minced ginger and stir fry. Add the rest of the vegetables and fiddleheads before the garlic browns. Stir fry them briefly and add the leftover rice. Let the rice crisp a little on the bottom of the pan so don’t stir it much at first. Add 1 T. of soy sauce or tamari then start moving the rice around to heat through. The last step is to make a well in the rice on the side of the pan, and crack an egg or two into that space. Scramble the egg mixture well and continue to stir it until cooked. Once the egg is cooked, mix it into the rice. Add more soy sauce or salt and pepper to taste. If you want a little more protein, add cooked shrimp, chicken, or tofu when you are frying the rice.