Fried Rice with Spring Vegetables and Fried Eggs

Ingredients

• 1 bunch ramps (about 5 ounces) or 2 bunches scallions, white and green parts separated
• 2 tablespoons vegetable oil, plus more for drizzling
• 1 small shallot, thinly sliced
• ½ serrano chile, thinly sliced
• 1 ½-inch piece ginger, peeled, grated
• 1 large egg, beaten to blend
• 3 cups leftover cooked rice or other grain
• 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)

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