Sesame Fried Rice With Spring Vegetables and Egg - Ellie Krieger

Ingredients

• 3 tablespoons peanut oil or canola oil
• 8 ounces asparagus (1/2 bunch), woody ends trimmed, cut on the bias into 1-inch pieces
• 1 cup shredded carrots
• 1 cup peas, fresh or frozen (not defrosted)
• 4 scallions, thinly sliced, the dark-green part also thinly sliced and reserved for garnish
• 1 tablespoon peeled, freshly grated ginger root
• 2 large cloves garlic, minced
• Pinch crushed red pepper flakes
• 3 1/2 cups very cold cooked brown rice
• 2 1/2 to 3 tablespoons low-sodium soy sauce
• 1 tablespoon toasted sesame oil
• 2 tablespoons toasted (white) sesame seeds
• 4 large eggs
• Salt (optional)