• In a small pot, combine rice and 1 1⁄4 cups water (2 1⁄4 cups for 4 servings). Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. Keep covered off heat until ready to use in Step 4.

• While rice cooks, wash and dry produce. • Trim and discard woody bottom ends from asparagus; cut stalks crosswise into 1-inch pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince or grate garlic. Peel and mince or grate ginger.

• Heat a drizzle of oil in a large pan over medium-high heat. Add asparagus, scallion whites, and edamame; season with salt and pepper. Cook, stirring, until lightly browned, 4 minutes. • Add garlic and ginger; cook, stirring occasionally, until fragrant, 30-60 seconds. • Remove pan from heat.

• To pan with asparagus and edamame mixture, add peas, rice, vinegar, half the soy sauce, and half the sesame oil (all for 4 servings). Stir to combine. • Return pan to high heat. Cook, stirring occasionally, until rice mixture is warmed through, 1-2 minutes.

• Press rice mixture into an even layer; cook, undisturbed, until lightly browned on bottom, 30-60 seconds. • Taste and season with remaining soy sauce if desired.

• Divide fried rice between shallow bowls. Garnish with scallion greens and sesame seeds. Serve.