2 bunches scallions, white and green parts separated
2 tablespoons vegetable oil, plus more for drizzling
1 small shallot, thinly sliced
1/2 serrano chile, thinly slices
1 1/2-inch piece ginger, peeled and grated
1 large egg, beaten to blend
3 cups cooked rice or other grain
1/2 bunch asparagus, sliced into 1-inch pieces on a diagonal
1 cup shelled fresh peas
1 tablespoon (or more) white or regular soy sauce
4 fried eggs for serving
Heat 2 tablespoons oil in a large nonstick skillet over medium-high.
Cook scallion whites, 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 minutes.
Add asparagus, peas, and three-quarters of scallion greens and toss, breaking up rice as needed. Cook until vegetables are softened, about 4 minutes.
Add soy sauce and toss to coat. Add more soy sauce to taste.
Divide fried rice among plates. Top each with a fried egg and shoer with remaining scallion greens.