2 bunches scallions, white and green parts separated
2 tablespoons vegetable oil, plus more for drizzling
1small shallot, thinly sliced
½ serrano chile, thinly sliced
1 ½-inch piece ginger, peeled, grated
1 large egg, beaten to blend
3 cups cooked basmati rice
½ bunch asparagus, sliced into 1-inch pieces on a diagonal
1 cup shelled fresh peas (from about 1 pound pods) or frozen peas, thawed
1 tablespoon (or more) white or regular soy sauce
4 Olive Oil–Basted Fried Eggs (for serving)
Cut scallion bulbs in halves. Slice greens into pieces.
Heat 2 Tbsp. oil in a large nonstick skillet over medium-high.
Cook scallion bulbs, shallot, chile, and ginger, stirring for 2 minutes until becomes softened.
Add beaten egg and stir.
Add rice and mix everything together. Let cook for a minute until rice begins to crisp.
Add peas, asparagus, and three-quarters of scallion greens and mix.
Cook for 4 minutes until vegetables are softened.
Add soy sauce and toss to coat.
Youmay add more soy sauce if desired.
Divide rice among plates. Top each with a fried egg and greens.