Things are growing fast out here. The alliums are plumping up, greens are peaking, and the first fruits of the season are here. We like what we see out there right now, and are enjoying the nice harvest.

For the next several weeks it will be stir-fry season. The Asian greens are quite happy with the weather and have sized up as well as they can during spring. So this time of year we like to link you to Twenty Tips for Stir-frying by Rhonda Parkinson. Another suggestion is Stir Fry Soup from our blog five years ago.

Bok choi

Tonight at dinner we made a fried rice with egg and vegetables.  Regularly having cooked rice in the fridge, a boatload of vegetables, and fresh eggs at hand makes this a go-to meal. We cook the veggies first, add several eggs to the middle of the wok to scramble, throw in some rice, stir it together. and cook until the rice crisps up a bit. A hearty meal.

On the way to making fried rice with egg and vegetables

Our recipe above is a little ahead of the harvest curve, with some hakurei turnips and gailan, but it can be made with most any of the roots and greens you have in our share. Short on fresh ginger, we even used crystallized ginger for flavor. What doesn’t get eaten tonight is perfect for lunch.