Heat the canola oil over medium-high heat in a large nonstick skillet. Add the asparagus to the skillet. Saute for 1 minute (3 minutes if asparagus is thick). Add the scallions, ginger, and garlic; saute until the asparagus is just tender, about 2 minutes more.
Add the rice and peas to the skillet, breaking up rice as you stir. Stir-fry for 2 to 3 minutes or until the rice is heated through. Reduce heat to medium.
Make a well in the center of the rice and pour in the eggs. As the eggs begin to cook, stir them into the rice until the egg is thoroughly incorporated. Remove from heat. Stir in soy sauce. Makes 4 servings.