Adapted from Patricia Tanumihardja. We love fried rice served with Thai Sweet Hot Garlic Sauce.
Using a brush, lightly brush some of the oil all over the inside of a large nonstick skillet.
Heat the skillet over medium heat--when it is hot, add the eggs with a pinch of salt. Tilt the pan to spread them out. When they are set at the edges, fold them over and then flip. Cook until cooked through, flipping as needed.
Slice the cooked omelet onto a cutting board. Quickly chop the omelet and place in a prep bowl.
Heat the skillet with the remaining oil. Add the garlic and ginger and cook over high heat, stirring constantly, for 1-2 minutes, until fragrant and lightly browned.
Add the chopped red onion and the chopped whites of the green onion with a pinch of salt. Cook, stirring, for 5 minutes.
Add the asparagus stalks and cook, stirring, for 1 minute. Then add the asparagus tips and cook another 1-2 minutes, stirring.
Add the rice in clumps and then use 2 wooden spoons or spatulas to stir, toss and breakup the rice. Fry, constantly stirring, for 3 minutes.
Add the peas. Mix through--if you are adding them frozen, cook for 1-2 minutes, until heated through.
Add the soy sauce, cooked eggs, chopped green parts of the green onions, and chopped cilantro. Toss. Then add the sesame oil, toss, and then serve.