Karen's Spring Vegetable Fried Rice - A Zest for Life

Ingredients

• 3 cups cooked long grain rice ((One day old refigertanted best!))
• 2 teaspoons peanut oil (divided; please use expeller pressed)
• 1 cup carrots (mixed colors: large matchstick shape )
• 3/4 pound asparagus (large stalks trimmed and peeled; cut stalks 1/3"; tips in half vertically )
• 1/2 cup onion (peeled 1/3" dice)
• 1/2 cup leeks (cleaned; cut 1/4" half moon shape )
• 1/3 cup fresh peas (shelled from pod)
• 3/4 cup fresh pineapple (cut into 3/4" chunks)
• 1/2 teaspoon peanut oil ( please use expeller pressed)
• 2 tablespoons peanut oil ( please use expeller pressed)
• 1 1/2 tablespoons fresh ginger (peeled; minced)
• 3 teaspoons fresh garlic (peeled; minced)
• 1 tablespoon soy sauce or gluten free tamari sauce
• 1 teaspoon liquid coconut aminos*
• 2 teaspoons rice vinegar
• 1/2 teaspoon pure cane sugar ((optional, but I like))
• 2 pinches hot pepper flakes ((I use Szechuan chili flakes))
• 1/4 cup fresh scallions (cleaned; sliced thinly )
• 2 tablespoon fresh spring chives (cut 1/4" lengths )
• 1 tablespoon thai basil (torn (optional) )