3 large free-range or organic eggs, lightly beaten
1 pinch sea salt
1 pinch ground white pepper
1 tablespoon peanut or vegetable oil
2 tablespoons peanut or vegetable oil
2 cloves garlic, finely chopped
4 1/3 ounces baby asparagus spears, tips sliced 3/4 inch, stems sliced into 1/3-inch slices
1 ear fresh sweet corn, kernels removed, core discarded
2 3/4 ounces shimeji mushrooms, individual stems separated
1 3/4 pounds cooked jasmine rice, cold
3 tablespoons low-sodium light soy sauce
2 tablespoons toasted sesame oil
1/4 teaspoon ground white pepper
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