Heat a large frying pan or wok over medium-high heat. Add canola oil and onion. Cook, stirring frequently for 2 minutes. Add garlic, ginger, chili flakes and salt. Cook until fragrant, another 2 minutes.
Add thinly sliced asparagus and cook 2 minutes, stirring constantly, until asparagus is bright green and starting to get tender.
Add rice and cook for two minutes. Allow grains of rice to toast slightly and become lightly golden. Create a well in the rice big enough to scramble the eggs. Crack the eggs into the well, and scramble until cooked, 1-2 minutes. Add peas and stir to distribute eggs and peas into the rice.
Add soy sauce and sesame oil, stirring to coat every grain of rice. Serve.