Rinse rice 3-5 times until water is clear. Add enough water to pan so it reaches first knuckle of your forefinger when you lightly touch top of rice. Bring rice to a boil and cook until all water is evaporated. Cover pan and reduce heat to lowest possible setting. Cook for 25 minutes.
In a small bowl, beat egg and egg white with 1 teaspoon peanut oil.
Heat a wok over high heat and scramble eggs until cooked through.
Transfer to a surface and chop eggs. In a bowl, combine half the chicken stock with the oyster sauce, soy sauce, wine, sugar, sesame oil and pepper. Add remaining peanut oil to hot wok and add garlic. Stir-fry until fragrant. Add asparagus and stir- fry for 1 minute. Add remaining chicken stock. Add rice and eggs and toss to blend. Stir in oyster sauce mixture and stir-fry for 2 minutes. Add scallions and cilantro, mix and serve.
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