On medium fire, heat oil in a large sauté pan. Then add in ginger, and stir fry over medium-low heat (be careful not to burn the ginger). Cook until a light, crispy brown - about one minute.

Turn heat off, remove the ginger immediately and set aside (leave the oil in the pan).

Reheat the ginger-infused oil. Add in garlic, red chili flakes, shiitakes mushrooms, and a small pinch of salt. Cook over medium heat until the mushrooms start to release moisture – about 2-3 minutes.

Toss in the asparagus and continue to sauté for another 2 minutes. Add in a bit more oil if needed. Then crumble in the rice to loosen the clumps.

Then add in soy sauce (or tamari), salt, and Shaoxing wine (if using), and cook for another 8-10 minutes, or until heated through. Turn fire off.

Finally, add in ground white pepper. And either stir in the crispy ginger slices to combine with the rice or use them as a garnish. Serve immediately.