Ingredients

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)

Instructions

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.