This is great as a main (particularly for kiddos), but perfect as a side.
1. Break off the tough stems of the asparagus and chop into 2 cm pieces, rinse. Stir fry in 1 tablespoon of oil for 1-2 minutes, remove from the wok. Add more oil to the wok if necessary and, when hot add the beaten egg whites to form a thin pancake. As soon as the egg is cooked remove from the pan and chop.
2. Heat 2-3 tablespoons of oil in the wok, and when hot stir-fry the white part of the spring onion. Then, add the cooked rice and stir over low heat until the rice is uniformly heated through. Add the asparagus, egg whites, and salt and stir to mix all the ingredients together until piping hot.
Originally featured in Vegetarian Recipes from Mr. Chow