Spring Vegetable Fried Rice

This recipe is so yummy!
The Gluten Free Asian Kitchen by Laura B. Russell

2 tbsp + 1 tsp vegetable oil, divided (I used olive oil)
2 eggs, beaten with a pinch of salt (I used 6 medium eggs)
1 tbsp grated fresh ginger
4 green onions, white and green parts, thinly sliced
1 tbsp chopped jalapeño chile (I omitted)
1 carrot, peeled and finely diced
1/2 lb asparagus, ends trimmed, spears cut diagonally into 3/4 inch slices
1/4 lb snow peas (about 1 cup), cut diagonally into 3/4 inch slices (I used sugar snap peas and did not cut)
3 cups cooked and chilled jasmine rice (I used lundberg's short grain brown rice and mine wasn't chilled)
1/2 tsp salt
2 tbsp gluten free soy sauce or tamari
1/2 tsp toasted sesame oil

1. In a wok or large frying pan, heat 1 tsp of the oil and add the eggs, cook and scramble (I omitted the oil part and used gluten free non stick spray). Set eggs aside.
2. Heat 1 tbsp oil over high heat, add ginger, green onions, and jalapeño and cook, until fragrant. Add carrots, asparagus, and snow peas and cook, stirring occasionally, until lightly charred.
3. Add the remaining 1 tbsp oil to the pan. Stir in the rice and egg and cook, stirring occationally until heated through (I waited until the vegetables were cooked but not too overcooked or hard)
4. Combine salt, soy sauce, and sesame oil in a bowl then add to the mixture.